Skillet Roasted Chicken with White Wine, Lemon, and Fennel
Ingredients
4 large chicken breasts, bone-in
Kosher salt and black pepper
1 lemon, thinly sliced
1 fennel bulb, core removed, and thinly sliced
1 onion, sliced
2 garlic cloves, thinly sliced
3 T – 4T Olive oil
1 t dried basil
1 t dried oregano
1 t red pepper flakes
1 t marjoram
1 t dried rosemary
½ – ¾ cup dry white wine
Basil Vinaigrette
1 cup fresh basil
3 T olive oil
1 t red pepper flakes
Juice of 1 lemon
Kosher salt and black pepper
Instructions
Preheat oven to 450*. Pat the chicken breasts dry and season them with salt and pepper. Set aside. Place the fennel, onion, and lemon slices in the bottom of a heavy cast iron skillet. Put the chicken breasts on top of the onion and fennel; bone side down. Toss the garlic cloves in, around the chicken, but NOT on top of the breasts. Combine the dry seasonings in a separate bowl and whisk into the olive oil. Gentle sprinkle evenly over the chicken breasts and massage into the meat. Roast the chicken for 30-35 minutes. Pour wine in the pan and continue roasting for another 10-15 minutes, or until the chicken is cooked through and the temperature is between 155 and 160 degrees. Serve with the basil vinaigrette.
To make the vinaigrette: Combine ingredients in a food processor and process. Serve over chicken.
- Category: Chicken
Keywords: chicken, lemon, fennel
