A quick and easy weeknight meal need not be boring. With some strategic pantry stocking and the new collection of recipes from recipe developer Rukmini Iyer, you can revitalize your repertoire in style. This one-pan roasted chicken with fennel is a simple, comforting way to feed everyone, quick!
This is as good for a quick weeknight meal as it is for easy entertaining, and an excellent way to use up any impulse bought fennel that might be languishing at the back of the fridge. If you can find skin-on chicken breasts, you’ll get lovely crispy chicken skin as a bonus, but this works just as well otherwise. A quick pantry sauce made from mustard and mayonnaise brings the dish together.
- 1 large bulb fennel, thinly sliced
- 12 shallots, quartered
- 1 lemon, cut into eighths
- 6 cloves garlic, smashed
- A few sprigs fresh thyme
- 4 boneless skin-on chicken breasts
- sea salt and freshly ground black pepper
- olive oil
- 4 heaping tablespoons mayonnaise
- 2 heaping tablespoons Dijon mustard
- 2 teaspoons honey
For the chicken
Preheat the oven to 400°F.
Place the fennel, shallots, lemon wedges, garlic, and thyme in a roasting pan or large baking dish, and put the chicken breasts on top. Season generously with sea salt and freshly ground black pepper and drizzle everything generously with olive oil.
Mix well to make sure the vegetables and chicken are evenly coated in the oil, then transfer to the oven and roast for 30 minutes, until the chicken is cooked through.
For the mustard mayo, mix together the mayonnaise, mustard, and honey and set aside. Let rest for 5 minutes out of the oven, then serve with the sauce.