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Roast Chicken with Fennel

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Servings 4 Servings


  • 12 cloves garlic peeled
  • 3 pounds fennel bulbs fronds and stalks removed, bulbs cored and cut into eighths
  • 1 tablespoon olive oil divided
  • sea salt and freshly ground black pepper to taste
  • 4 6-oz. boneless skinless chicken breast halves
  • 1/2 teaspoon dried oregano


  • 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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