Oven Roasted Chicken Breasts Potatoes Fennel Onions Recipes

ONE-PAN ROASTED CHICKEN WITH POTATOES AND FENNEL

Steps:

• Preheat oven to 400°.
• Slice the potatoes in half, then chop them into 1/2-inch thick pieces.
• Slice the fennel into 1-inch chunks about 1/2 an inch thick.
• Dice the onion.
• In a large bowl, combine everything, stirring until the meat and veggies are evenly coated with the herbs, salt and coconut oil.
• Pour and spread onto a large jellyroll pan (a cookie sheet with sides) and bake for 35 minutes, or until chicken is cooked through and potatoes are tender.

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.

ONE-PAN ROAST CHICKEN, FENNEL, AND ROOT VEGETABLES

Steps:

• Preheat oven to 425°F. Rinse chicken; pat dry with paper towels. Rub chicken with 1 tablespoon oil; sprinkle with salt and pepper. Place in center of large rimmed baking sheet. Roast 15 minutes.
• Meanwhile, toss potatoes, carrots, and fennel with remaining 3 tablespoons olive oil in large bowl to coat. Crumble oregano in small bowl; mix in garlic powder. Sprinkle all but 1/4 teaspoon oregano mixture over vegetables; toss to coat.
• Arrange vegetables around chicken on baking sheet. Sprinkle chicken with remaining 1/4 teaspoon oregano mixture. Roast chicken and vegetables until cooked through and golden, brushing chicken once with any pan juices and turning vegetables over once with spatula, about 1 hour. Arrange chicken and vegetables on platter; garnish with reserved fennel fronds. Scrape any pan juices into bowl and serve alongside.

SHEET PAN HONEY-GARLIC CHICKEN DINNER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a sheet pan with nonstick spray.
• Prepare glaze by whisking 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon, garlic, oregano, and basil together in a small bowl. Season with salt and pepper.
• Place potatoes in a single layer on one half of the prepared sheet pan. Arrange chicken in a single layer on the other half. Drizzle remaining 1 tablespoon oil over the potatoes, then season both chicken and potatoes with salt and pepper. Spoon 1/2 of the glaze over the chicken breasts. Reserve remaining glaze.
• Roast in the center of the preheated oven for 20 minutes. Remove from the oven. Move the oven rack to the top shelf and turn on the broiler.
• Stir green beans and remaining glaze in with the potatoes and mix to combine.
• Return to the oven and broil until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).