I have discovered fennel. The reason fennel is the perfect one pan ingredient in winter is because it is abundant, seasonal, subtly flavors everything and takes on lemon and garlic really beautifully. My other 3 ingredients in this simple, one pan dish are chicken thighs, parsnips, and carrots. It would also be delicious to use fish in this recipe! Another great substitute would be sweet potatoes for parsnips.
I love cooking, but sometimes you just need dinner to be cheap, fast, substantive, and nutrient-dense. I know that combination sounds impossible, but you’ll get it with this. Getting an array of colors in your veggies is a basic way to ensure that. I also might add that this entire dinner is $8. It would have been cheaper, but I refuse to sacrifice my standards for happy chickens!
One Pan Chicken Dinner
You’ll need 45 minutes and…
Chicken (or fish)
2 fennel bulbs
1 bag baby carrots or 3 large carrots
2 parsnips or sweet potatoes
a few cloves garlic
2 lemons2 Tbsp. White wine
I marinated my chicken thighs overnight in plain yogurt, sriracha, lemon juice and herbs ( just some extra parsley and dill I had). This isn’t necessary, but it helped the tenderness and flavor.
1) Preheat oven to 425 degrees
2) Slice fennel into fourths, from top to bottom, reserving fronds
3) Chop carrots and parsnips into bite-size
4) Mix together the following to create marinade: juice of one lemon, lemon zest from that same lemon, 5 large cloves of garlic (minced), a few tablespoons of olive oil, and salt and pepper. And then pour some out for your homies…AKA sacrifice just 2 Tbsp. of white wine for the sauce!
5) Toss your vegetables in this mixture, coating thoroughly, spread them out on the pan and bake for 15 minutes.
6) While veggies are roasting, slice the other lemon
7) After 15 minutes have passed, remove the pan from the oven, add the chicken to the pan, place lemon slices all over and pour the remaining lemon/olive oil/ wine marinade on top. Roast for 25-30 more minutes or until Chicken thighs are done (internal temp of 155/160).
8) Garnish everything with chopped fennel fronds!