Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.

Morning Mix recipe: Roasted Chicken with Potatoes and Fennel

Roasted Chicken with Potatoes and Fennel (Photo courtesy National Broiler Council)

Roasted Chicken with Potatoes and Fennel (Photo courtesy National Broiler Council)

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Roasted Chicken with Potatoes and Fennel. It’s an easy spring entrée that showcases tarragon and fennel, ingredients with similar flavor profiles. Both have notes of licorice or anise. Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.

Roasted Chicken with Potatoes and Fennel
Yield: 4 servings

Chicken:
4 chicken breast halves, bone-in and skin on
1 slice white or wheat bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/8 teaspoon curry powder
1 tablespoon chopped fresh tarragon
Coarse salt and freshly ground black pepper to taste
Potatoes and fennel:
1 pound small new potatoes, cut into 1/4-inch rounds
1 bulb fennel, cut in half and into 1/4-inch slices
1 lemon, juiced
2 tablespoons olive oil
Coarse salt and freshly ground black pepper to taste

1. Preheat oven to 400F. In small roasting pan or baking dish, combine potatoes, fennel, lemon juice, olive oil, salt and pepper. Spread mixture evenly over bottom of pan. Set aside.
2. Place slice of bread in bowl of food processor. Process until bread becomes crumbs the size of peas. In small bowl, combine mayonnaise, mustard, curry powder and tarragon.
3. Season chicken with salt and pepper. Place 1 teaspoon of mayonnaise mixture under skin of each chicken breast. Spread 2 rounded teaspoons of the mayonnaise mixture on top of skin; spread evenly to coat. Sprinkle each breast with 1/4 of the bread crumbs, pressing to adhere to the chicken.
4. Place chicken on top of potatoes and fennel. Place in oven and roast for about 45 minutes, or until meat thermometer registers 170 F.
5. Serve chicken over fennel and potatoes.
SOURCE: National Chicken Council

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