Roasted Chicken with Fennel and Chili Rub
- Total Time
If you're unable to find small chicken breasts, use two 10 oz pieces, cut through the middle to make 4 thin fillets. Reduce oven cooking time to 8–10 minutes.
uncooked fennel bulb(s)2 item(s), cut into wedges
uncooked baby carrots12 medium
extra virgin olive oil1 Tbsp, divided
fennel seed1 tsp, crushed
lemon zest2 tsp, finely grated
crushed red pepper flakes1 tsp, or to taste
black pepper¼ tsp
kosher salt1 pinch
uncooked boneless skinless chicken breast20 oz, four 5-oz pieces
uncooked zucchini2 medium, cut into batons
lemon(s)½ item(s), cut into 4 wedges
- Preheat oven to 400°F. Line 2 baking trays with parchment paper. Place fennel and carrots on a prepared tray; drizzle with 2 tsp oil. Bake until golden and tender, 30–35 minutes.
- Meanwhile, combine fennel seeds, lemon zest, red pepper flakes, black pepper and pinch of salt in a small bowl. Rub chicken evenly with spice mixture. Heat remaining oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, 2 minutes per side.
- Transfer chicken to remaining prepared tray. Add zucchini and bake for last 10–12 minutes of cooking time of fennel and carrots or until chicken is cooked through and vegetables are tender. Serve chicken with roasted vegetables and lemon wedges.
- Serving size: 1 piece chicken and about 1 cup vegetables