Roasted Chicken and Fennel

Prep Time
8 min
Cook Time
60 min
Recipe Details
  • 1 pound(s) uncooked boneless skinless chicken breast(s)
  • 1 Tbsp table salt, divided
  • 1/4 tsp crushed red pepper flakes
  • 1 large uncooked red onion(s), thinly sliced
  • 1 medium uncooked fennel bulb(s), thinly sliced (reserve greens for garnish)
  • 1/2 cup(s) white wine
  • 2 tsp olive oil
  1. Preheat oven to 425ºF.
  2. Rub 1/2 teaspoon of salt and red pepper flakes on both sides of chicken.
  3. 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.
  4. Roughly shred chicken with two forks.
  5. 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.
For a more colorful meal, add 4 julienned carrots with the fennel and onions. Finish the dish with a sprinkling of minced parsley.

A happier, healthier you starts here