• 2servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Marinade and Chicken

  2. 1/3 cup extra-virgin olive oil

  3. 1 shallot , minced (about 3 Tb.)

  4. 2 Tb. water

  5. 4 garlic cloves, minced

  6. 1/2 tsp. table salt

  7. 2 (12-ounce) bone-in, skin-on split chicken breasts, trimmed (or just use boneless skinless breasts and reduce the cooking time) Vegetables

  8. 1 fennel bulb (about 3/4 lb.), stalks removed, halved, cored, and sliced thin

  9. 6 ounces of cherry tomatoes (about 1 cup)

  10. 1/4 cup pitted kalamata olive s

  11. 1/4 tsp. table salt

  12. tsp. ground black pepper

  13. 1 Tb. lemon juice

  14. 2 Tb. chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Combine all the marinade ingredients in a zip-lock bag and shake to combine. Reserve ¼ cup marinade, and then add the chicken to the bag. Marinate for at least 1 hour or up to 24.

  2. Adjust an oven rack to the middle position and preheat to 450°. In a large bowl, combine 1 Tb. of the reserved marinade with the fennel, tomatoes, olives, salt and pepper and toss to coat. Transfer the veggies to an 8-inch square baking dish (or something similar).

  3. Remove the chicken breasts from the marinade and place them skin-side up on the veggies. Bake until the thickest part of the chicken registers 160 to 165 degrees, about 35-40 minutes. Meanwhile, stir the lemon juice into the remaining 3 Tb. of reserved marinade.

  4. Remove the chicken from the oven, and pour the lemon-marinade mixture over the top. Let it rest for 5 minutes, and sprinkle with the basil before serving.


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