As I get older I realize how much I like simple things. Sure, I can appreciate an over the top elaborate 10 course meal. But you just won’t find me cooking one anymore. No, simple and fresh flavors work for me.
While “shopping” in my friend Holland’s garden again, she gave me a fresh fennel bulb from her huge plant. Fennel is such a wonderfully sweet, licorice scented vegetable. You can roast it or eat it raw, thinly sliced and added to salad. Cooked or raw it is delicious.
Cut into wedges and seasoned with sea salt and pepper, the fennel and onions bake into a softly sweet base for the chicken.
This recipe showcases the flavor of the fennel. With the addition of a sweet onion and fresh thyme, this baked chicken goes from simple to sublime.
This simple baked chicken is loaded with the fresh spring flavor of fennel bulb.
1 large sweet onion1 large fennel bulb5 fresh thyme sprigs4 boneless, skinless chicken thighs or breasts
Cut the onion and fennel bulb into large wedges. Place the onion and fennel wedges into the bottom of a baking or roasting dish. Add the thyme springs and season to taste with salt and pepper.Season your chicken pieces with salt and pepper, then place them on top of the vegetables.Cover the dish with foil, and place into a preheated 350 degree oven.Bake the chicken for about 40 minutes, then remove the foil. Continue to bake the chicken for another 10 minutes, or until the chicken is lightly browned.
Prep time: Cook time: Total time: Yield: 4 servings