chicken with apples and fennel

chicken with apples and fennel

I know I've previously raved about one-pan dinners. This one? Hits all the reasons I love them: minimal work, lots of servings, and tons of flavor.

Cut up apples, fennel, and onions, and if you're ambitious, cut up the chicken too. The seasonings are ridiculously simple: salt, pepper, olive oil, and apple cider vinegar. The result is savory, sweet, and sour, made particularly delicious by gloriously crispy chicken skin.

Serve with some crusty bread and butter. Because you deserve it.

chicken with apples and fennel
Adapted from Martha Stewart

Notes: You can purchase a whole chicken already cut up in most supermarkets. You can also break down a whole chicken yourself. I linked to a guide above, but YouTube videos also abound.

1 3-4 lb whole chicken, cut into 8 pieces with breasts cut crosswise
1 large bulb fennel, cut into 1-inch wedges
1 small sweet onion, cut into 8 wedges
2 sweet apples, cored and cut into eighths (I used Golden Delicious)
3 tablespoons olive oil
2 tablespoons apple cider vinegar
salt and pepper

Preheat oven to 450 degrees. On a baking sheet sprayed with cooking spray (you might need 2 if you don't have a large pan), arrange chicken pieces, fennel, and onion.

In a small bowl, whisk together the oil and cider vinegar. Drizzle the mixture evenly over the chicken and vegetables, and toss to combine. Sprinkle the chicken and vegetables with salt and black pepper. Roast for 30 minutes, then add the apples to the pan. Roast another 15-20 minutes until chicken is cooked through.

Serve chicken topped with apple and fennel mixture.

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