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lillibet#75 Chicken with Fennel and Tomatoes I felt very brave last week, buying fennel at the farmers' market. Then it sat in the rotter while Jason went to Germany for a week. So for his welcome-home dinner, I knew I had to make something that would use it up. Fortunately, I found this recipe:
Ingredients
CHICKEN and MARINADE
1/2 cup EVOO
1 shallot, minced (about 3 Tbsp.)
2 Tbsp. water
2 Tbsp. fresh basil, chopped
4 garlic cloves
1/4 tsp. kosher salt
1/4 tsp. cracked pepper
2 split chicken breasts
VEGETABLES
3/4 lb. fennel bulb (trimmed, halved, cored, sliced thin)
1 cup grape tomatoes, halved
1/4 cup pitted kalamatas, halved
1/4 tsp kosher salt
1/4 tsp cracked pepper
1 Tbsp lemon juice
2 Tbsp fresh basil, chopped
Directions
• Mix together the marinade ingredients and pour all but 1/4 cup into a ziplock bag.
• Rinse and pat dry the chicken and add it to the bag.
• Seal tight and toss to coat, then refrigerate for at least 1 hour.
• If refrigerating for more than an hour, also refrigerate the reserved marinade.
When ready to roast:
• Preheat oven to 450F.
• Toss vegetables with 1 Tbsp of reserved marinade and place in a baking dish.
• Remove chicken from bag and lay them, skin-side up, on top of the vegetables.
• Bake until thermometer reads at least 160, about 40 minutes.
When chicken is done:
• Let chicken rest for 5 minutes, then plate.
• Stir lemon juice into remaining marinade and drizzle over chicken.
• Garnish with chopped basil.
I served the veggies over toast, to take advantage of all the pan juices. That worked well, but I'm thinking next time I would either toss in some potatoes to roast, or make some rice pilaf or orzo to go with it.
The chicken turned out very nicely, although the skin was not as wonderfully crispy as when I pan-seared it first, last week. The meat was a little bland, but balanced well with the intense flavors of the veggies. And the fennel was almost unnoticeable, but adding nice bulk to the whole thing.
Ingredients
CHICKEN and MARINADE
1/2 cup EVOO
1 shallot, minced (about 3 Tbsp.)
2 Tbsp. water
2 Tbsp. fresh basil, chopped
4 garlic cloves
1/4 tsp. kosher salt
1/4 tsp. cracked pepper
2 split chicken breasts
VEGETABLES
3/4 lb. fennel bulb (trimmed, halved, cored, sliced thin)
1 cup grape tomatoes, halved
1/4 cup pitted kalamatas, halved
1/4 tsp kosher salt
1/4 tsp cracked pepper
1 Tbsp lemon juice
2 Tbsp fresh basil, chopped
Directions
• Mix together the marinade ingredients and pour all but 1/4 cup into a ziplock bag.
• Rinse and pat dry the chicken and add it to the bag.
• Seal tight and toss to coat, then refrigerate for at least 1 hour.
• If refrigerating for more than an hour, also refrigerate the reserved marinade.
When ready to roast:
• Preheat oven to 450F.
• Toss vegetables with 1 Tbsp of reserved marinade and place in a baking dish.
• Remove chicken from bag and lay them, skin-side up, on top of the vegetables.
• Bake until thermometer reads at least 160, about 40 minutes.
When chicken is done:
• Let chicken rest for 5 minutes, then plate.
• Stir lemon juice into remaining marinade and drizzle over chicken.
• Garnish with chopped basil.
I served the veggies over toast, to take advantage of all the pan juices. That worked well, but I'm thinking next time I would either toss in some potatoes to roast, or make some rice pilaf or orzo to go with it.
The chicken turned out very nicely, although the skin was not as wonderfully crispy as when I pan-seared it first, last week. The meat was a little bland, but balanced well with the intense flavors of the veggies. And the fennel was almost unnoticeable, but adding nice bulk to the whole thing.
