Roast Chicken with Fennel
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fronds and stalks removed, bulbs cored and cut into eighths
sea salt and freshly ground black pepper
boneless skinless chicken breast halves
Preheat oven to 475 degrees.
On a large rimmed baking sheet, combine garlic, fennel, and 1/2 tablespoon of oil.
Toss and season with salt and pepper.
Roast for 10 to 12 minutes.
Rub chicken with remaining oil; season with oregano, salt, and pepper.
Remove baking sheet from the oven; push fennel and garlic to sides and place chicken in the center.
Roast for 20 to 25 minutes or until chicken is done and juices run clear.
Per Serving: 351 Calories; 12g Fat; 42g Protein; 21g Carbohydrate; 8g Dietary Fiber; 104mg Cholesterol; 264mg Sodium. Exchanges: 1 Grain (Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 9
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