Roasted Chicken and Fennel
- Total Time
Chicken and fennel is a fresh, flavorful combination. Put some potatoes in the oven on another rack and you’ve got a delicious roasted meal.
uncooked boneless skinless chicken breast(s)1 pound(s)
table salt1 tsp, divided
crushed red pepper flakes¼ tsp
uncooked red onion(s)1 large, thinly sliced
uncooked fennel bulb(s)1 medium, thinly sliced (reserve greens for garnish)
white wine½ cup(s)
olive oil2 tsp
- Preheat oven to 425ºF.
- Rub 1/2 teaspoon of salt and red pepper flakes on both sides of chicken.
- Place onion and fennel on bottom of a roasting pan; place chicken on top. Add wine and roast until chicken is cooked through, about 20 minutes. Remove chicken from pan; stir vegetables and place back in oven. Reduce oven to 325ºF; roast vegetables, uncovered, until completely caramelized, about 35 to 40 minutes more.
- Roughly shred chicken with two forks.
- When vegetables are done, remove pan from oven and add chicken; toss well to coat. Drizzle with oil and season to taste with remaining salt; toss to coat. Garnish with fennel greens. Yields about 1 1/4 cups per serving.