Roast chicken with fennel and chili rub
1
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
This delicious, flavourful meal comes together in less than an hour, and you're able to cook both the veggies and the chicken at the same time in the oven. While the fennel bulbs and baby carrots roast on one pan, the chicken, which has been rubbed with lemon zest, fennel seeds, red pepper flakes, black pepper, and a little salt, is cooked alongside some sliced zucchini on the second pan. You'll be pleasantly surprised by how easily this impressive-looking dinner entrée comes together, and you can scale it up if you're serving it to a crowd for a dinner party.
Ingredients
Uncooked fennel bulb
2 medium, cut into wedges
Baby carrots
12 medium
Extra virgin olive oil
1 tbsp(s), divided
Lemon zest
2 tsp(s), finely grated
Fennel seed
1 tsp(s), crushed
Crushed red pepper flakes
¼ tsp(s), or to taste
Black pepper
¼ tsp(s)
Kosher salt
1 pinch(es)
Uncooked boneless skinless chicken breast
1¼ pound(s), four 5 oz pieces
Zucchini
2 medium, cut into short strips
Lemon
½ wedge(s), cut into 4 wedges