Roasted Chicken With Fennel & Potatoes
This recipe uses Herbs de Provence Seasoning Mix with fennel and orange for a fresh take on a simple chicken skillet dinner.
- 2 tbsp (30 mL) vegetable oil, divided
- 4 bone-in, skin-on chicken thighs (5–6 oz./150–175 g each)
- 1 tsp (5 mL) salt, divided
- 1 lb. (450 g) baby red potatoes
- 1 medium fennel bulb
- 1 tbsp (15 mL) Herbs de Provence Seasoning Mix, divided
- 1 navel orange
- 1 cup (250 mL) frozen peas
Preheat the oven to 425°F (220°C) and heat 1 tbsp (15 mL) of the oil in an oven-safe, 12" (30-cm) skillet over medium-high heat for 3–4 minutes.
Season the chicken with ½ tsp (2 mL) of the salt. Cook, skin-side down, until lightly browned, 4–6 minutes. Flip and cook an additional 2 minutes; set aside (the chicken will not be fully cooked).
Meanwhile, cut the potatoes in half. Remove the top of the fennel, saving some of the fronds for serving, and cut into 1" (2.5-cm) wedges.
Toss the potatoes, fennel, seasoning mix, and remaining oil together in a large bowl. Then, add the vegetables and cook for 5 minutes.
Return the chicken to the pan and stir the vegetables. Bake until the chicken reaches 165°F (74°C), 18–20 minutes, and the vegetables are tender.
Meanwhile, zest the orange to measure ½ tsp (2 mL) and juice half of it. When the chicken is cooked, set it aside. Stir in the peas, zest, and juice.
Simmer over high heat for 2–3 minutes. If you’d like, serve with the reserved fennel fronds.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 330, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Sodium 730 mg, Carbohydrate 40 g, Fiber 3 g, Sugars 9 g (includes 0 g added sugar), Protein 24 g