Sadia Hussain
Mar 10, 2021
Baked Chicken with Fennel Recipe
The fresh fennel adds a unique depth of flavor to this simple baked chicken dish. The addition of lemon, garlic and oregano compliment the fennel beautifully.
I first ate this baked chicken in Singapore years ago, when my friend Samia made it and served it with baby potatoes. I have made it several times over the years and it’s still one of my favorite chicken dishes.
Baked chicken can be boring but this recipe is full of flavor with a few simple ingredients. I love the juices in this dish that taste delicious with potatoes, rice or bread.
This is a great dish for a weekend meal. It takes minutes to mix together and an hour and a half to bake and leftovers taste delicious!
Baked Chicken with Fennel Recipe
Sadia Hussain
SERVES
8
TOTAL TIME
1 Hour 40 Minutes Not Including Marinating Time
INGREDIENTS
1 large chicken, skinned and cut into 8 pieces
1/2 cup olive oil
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
1-2 lemons, juiced (I like mine tangy)
2 bulbs fresh fennel, sliced with the leaves
8 whole cloves garlic, peeled
A handful of fresh oregano leaves
METHOD
In a baking dish, mix chicken, olive oil, salt, black pepper, lemon juice, fennel and garlic. Marinate for 2 hours.
Preheat oven to 180C/350F. Cover baking dish tightly with foil. Bake for 1 1/2 hours.
Mix in fresh oregano leaves before serving.
Tips and Bits
You can marinate this the night before you want to bake it.
If you don’t want so much juice, you can uncover and raise the oven temperature until some of the juice dries up or you can pour the juice into a pot and cook on the stove until it reduces.
You can use the juice of one lemon if you don't like it very tangy.
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