Roast fennel chicken

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10 min


6 servings

* PLUS Roasting Time: 40 minutes
Roast fennel chicken

© Royalty-Free/Masterfile


  • 1 large fennel bulb
  • 1 large red or cooking onion
  • 6 skinless, boneless chicken breasts
  • 1 tbsp olive oil
  • 3 garlic cloves , minced
  • 1/4 cup coarsely chopped fresh dill
  • 1 tsp salt
  • 1 tsp freshly ground black pepper


  • Preheat oven to 450F (230C). Trim fronds from top of fennel and discard. Cut off dark spots from fennel. Stand fennel on a cutting board. Slice vertically into 1/2-inch- (1-cm-) thick slices. Slice onion in half lengthwise. Slice each half into 4 or 5 wedges. Arrange fennel and onion on bottom of a 9×13-inch (3-L) baking dish.
  • Place chicken in a large bowl. Add oil and garlic, then sprinkle with dill, salt and pepper. Mix until chicken is evenly coated. Arrange chicken on top of fennel and onion. Roast, uncovered, in centre of 450F (230C) oven, basting occasionally with pan juices, until chicken is light golden and firm to the touch and fennel is tender, from 40 to 50 minutes. Remove from oven. Arrange chicken and vegetables on a large serving platter. Drizzle pan juices overtop.

Nutrition (per serving)

  • Calories
  • 213,
  • Protein
  • 31.9 g,
  • Carbohydrates
  • 10.2 g,
  • Fat
  • 4.6 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 484 mg.

Now’s the time our food cravings shift from richer comfort dinners to spring’s fresher lighter flavours. Fragrant fennel and tangy dill are perfect partners for chicken in this easy oven-roasted dinner.