Classic for a reason

Written By Mary Lovely

Roasted chicken is delicious and a staple comfort food in my home. But, it also serves as the foundation of lots and lots of other yummy recipes. Roast it and keep a stash in the fridge for easy weeknight dinners

Ingredients

Three bone-in chicken breasts, halved (do not remove the skin)

  • Two medium onions peeled and roughly chopped

  • Two teaspoons of fennel seed

  • Three tablespoons extra-virgin olive oil

  • Six whole garlic cloves

  • 1 1/2 tablespoons of butter equally divided
One teaspoon coarse sea salt (or more)
One half teaspoon fresh ground pepper (or more)
Six sprigs of fresh thyme (or one tablespoon of dried thyme)

Fennel seeds you ask? Yes. Fennel seeds. Warm, aromatic, and faintly licorice-y (totally a word) they elevate your simple roasted chicken to something special.

Directions

Preheat oven to 400 degrees

Cover a half sheet pan with aluminum foil and spread the onions and fennel seeds evenly on top.

Rub the chicken breasts with olive oil, sprinkle with salt and black pepper and place them on top of the onion.

Gently lift the skin of each breast and place 1 clove of garlic and a pat of butter between the skin and the flesh. The garlic will infuse and the butter will self- baste the breasts

Place thyme and rosemary on top of the chicken breasts

Bake for approximately 40 minutes or until the juices run clear and the instant read thermometer reaches 165 degrees

Remove the pan from the oven and tightly cover with aluminum foil. Let this rest for 10-15 minutes.

Done!

Parsley and sage feel left out right now.

Serving Suggestions

Serve it up with mashed potato and your favorite veg

  • Shred the chicken and make it the star of “Mary’s Chicken Soup” or “Mary’s Chicken Pot Pie”. Mary= livinglovelier

  • Slice the chicken to make a sandwich on toasted sourdough, lettuce, tomato, bacon and tarragon mayo.

    You are a rock star-look at you go!!!

Mary Lovely
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