This flavorful recipe combines the classic combination of lemon and herbs with tender roasted chicken, accompanied by the delightful flavors of fennel and kalamata olives. With a pinch of salt and a touch of black pepper, this dish offers a tantalizing balance of savory and tangy flavors. The lemon zest and juice infuse the chicken with a refreshing citrus aroma, while the minced garlic and fresh oregano add depth and complexity to every bite. The result is a hearty and satisfying meal that is perfect for dinnertime.
The chicken, accompanied by the fennel and olive mixture, is then placed in a baking dish and roasted in the preheated oven. As the dish cooks for approximately 40 minutes, the enticing aromas fill the kitchen, teasing your taste buds with anticipation. The result is tender, succulent chicken complemented by the delectable flavors of the roasted fennel and the rich, briny olives.
Indulge in the delectable flavors of this lemon and herb roasted chicken with fennel and olives. The combination of tender chicken, zesty lemon, aromatic herbs, and the unique taste of fennel and olives creates a culinary experience that is both satisfying and memorable. Whether you’re hosting a dinner party or simply preparing a delicious meal for your family, this recipe is sure to impress. Enjoy the tantalizing flavors and savor each bite of this delightful dish.
COOKING TIME: 45 Minutes
YIELD: 4 Servings
INGREDIENTS:
- 3 pounds of chicken, cut into 6 pieces
- Pinch of salt
- 3 lemons, juice
- 1 lemon, zest
- 2 cloves of garlic, minced
- 1 tablespoon of fresh oregano, chopped
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 fennel bulbs, trimmed, cored, and sliced
- 1/4 cup kalamata olives, pitted halves
INSTRUCTIONS:
- Preheat the oven: First, preheat the oven to 400 degrees F (200 degrees C).
- Prepare the chicken: Pat dry the chicken pieces and remove the skin.
- Season the chicken: Sprinkle a pinch of salt and freshly ground black pepper on top of the chicken pieces.
- Prepare the lemon and herb mixture: In a small bowl, mix together the lemon zest, lemon juice, minced garlic, and fresh oregano.
- Infuse the chicken: Carefully tuck half of the lemon and herb mixture under the skin of the chicken.
- Combine the remaining ingredients: In the same bowl, add the sliced fennel bulbs and kalamata olives to the remaining lemon and herb mixture. Mix well to coat the ingredients.
- Transfer to a baking dish: Transfer the fennel, olive, and herb mixture to a baking dish. Arrange the chicken pieces on top of the mixture.
- Bake the chicken: Place the baking dish in the preheated oven and bake for about 40 minutes, or until the chicken is tender and cooked through.
- Remove from oven: Once the chicken is cooked, remove the baking dish from the oven.
- Serve and enjoy: Serve the lemon and herb roasted chicken with fennel and olives while still warm. This hearty dish is best enjoyed at dinnertime, accompanied by your favorite side dishes.
NUTRITION INFORMATION PER SERVING:
- Calories: 642
- Total fat: 18.7g
- Cholesterol: 262mg
- Sodium: 389mg
- Carbohydrates: 15.7g
- Protein: 101g
