Chicken W Peppers Fennel Onions New Potatoes Recipes

SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL

Steps:

• Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
• In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
• Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
• As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
• Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
• To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

LEMON-PEPPER CHICKEN AND POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken breasts into a medium baking dish. Add potatoes, bell peppers, onion, water, and butter. Sprinkle lemon-pepper seasoning over the top.
• Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CHICKEN, POTATOES, AND FENNEL

Steps:

• Preheat oven to 425 degrees. In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.
• Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil. Season chicken with salt and pepper; cook, starting with skin side down, until browned on both sides, 6 to 10 minutes. Remove chicken.
• Wipe skillet with a paper towel; add broth, and bring to a boil. Add chicken and hot broth to potato mixture in baking dish; bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes. Garnish with fronds.

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES

Steps:

• Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
• When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
• Cut two slashes down to the bone on the skin side of each chicken thigh.
• Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
• Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
• Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
• Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

OVEN ROASTED CHICKEN BREASTS, POTATOES, FENNEL & ONIONS

Steps:

• Preheat the oven at 400°F.
• Slice the chicken breast width length for smaller pieces. Season the chicken and lay it out onto a baking sheet.
• Combine all crust ingredients in a bowl, then baste the chicken breasts with the mix.
• In another bowl, combine all vegetable ingredients, then add them onto the baking sheet and bake for 30 minutes.
• Finish baking on broil to give your meal a nice golden colour. Serve.

CHICKEN W/ PEPPERS, FENNEL, ONIONS & NEW POTATOES

Steps:

• 1. Preheat oven to 475 degrees. Bring a medium pot of salted water to a boil over high heat. Add potatoes and cook until fork tender, 20 minutes. Drain, halve potatoes and set aside. 2. Meanwhile, set a large, heavy pan over medium-high heat. Generously season chicken with salt, pepper and 2 tablespoons olive oil. When pan begins to smoke, place chicken, skin-side down, into pan. Cook, pressing on chicken with a spatula, until skin is golden and easily releases from pan, about 10 minutes. Transfer pan to oven and continue cooking, skin-side down, until meat is cooked through, about 20 minutes. Flip chicken, add halved potatoes, cut-side down, to pan and roast until browned, about 5 minutes. 3. While chicken cooks, prepare pepper sauté: Set a large, lidded pan over medium-high heat and swirl in remaining olive oil. Cook garlic and onions, stirring frequently, until translucent, about 5 minutes. Add fennel, bell peppers, sugar, pickled peppers, bay leaf, rosemary and salt and pepper to taste. Cover pan and cook, stirring frequently to ensure even cooking, until peppers are very soft and limp, about 20 minutes. Stir and adjust seasoning as needed with more sugar, salt or vinegar from pickled pepper jar. 4. Serve chicken with potatoes, pepper sauté and lemon wedges

POTATO, RED PEPPER, AND FENNEL SALAD

Steps:

• Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes. Drain and rinse under cold water. When cool enough to handle, cut each potato into eighths.
• While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons. Core bulb and cut into 1/2-inch pieces.
• Whisk together vinegar, oil, and salt and pepper to taste in a large bowl. Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well. Season with salt and pepper.

BRAISED FENNEL WITH ONIONS AND PEPPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
• Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
• Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

CHICKEN WITH PEPPERS AND ONIONS

Steps:

• Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
• Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
• To another skillet, add remaining olive oil and butter.
• Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
• Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
• Place peppers and onions over chicken and serve.