Best 8 Baked Chicken With Fennel And Apples Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Baked chicken with fennel and apples is a delectable dish that combines the savory flavors of chicken with the sweet and earthy notes of fennel and apples. This dish is perfect for a weeknight meal or a special occasion dinner. The tender chicken, roasted with fennel and apples, creates a flavorful and aromatic dish that will surely please everyone at the table. The combination of fennel and apples adds a unique twist to the classic baked chicken, making it a memorable meal.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CHICKEN WITH FENNEL AND APPLES



Baked Chicken with Fennel and Apples image

In this one-dish dinner, fennel and apple are roasted until caramelized and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 8

1 whole chicken (3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
2 fennel bulbs, fronds removed, bulbs cut into 1-inch wedges
4 shallots, halved lengthwise
1/2 cup fresh sage leaves
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
Coarse salt and ground pepper
2 Gala or Fuji apples, cored and quartered

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.

Nutrition Facts : Calories 567 g, Fat 31 g, Fiber 5 g, Protein 44 g

CHICKEN WITH FENNEL AND APPLES



Chicken With Fennel and Apples image

Make and share this Chicken With Fennel and Apples recipe from Food.com.

Provided by dicentra

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

12 chicken thighs, bone-in
4 garlic cloves, minced
3 organic apples, sliced
1 fennel bulb, sliced
1 large sweet onion, roughly chopped
1 cup dry white wine
2 cups apple cider
4 sprigs fresh thyme
4 bay leaves
1 pinch saffron, generous pinch
sea salt, to taste
ground pepper, to taste
2 cups cooked rice

Steps:

  • Season chicken thighs with salt and pepper, and brown on skin side only in a hot, large, deep saucepan. Remove and set aside. Sweat off onion, garlic and fennel in the same pan.
  • Add white wine and bring to a boil. Add apple juice and return to a boil. Stir in apples, thyme, bay leaves and saffron.
  • Return chicken to the pan. Simmer, cover and cook until chicken is done - approximately 20 minutes - or alternately bake, covered, in a 350°F oven until chicken is done. Season to taste. Serve over rice.

Nutrition Facts : Calories 571.5, Fat 29, SaturatedFat 8.3, Cholesterol 157.9, Sodium 166.9, Carbohydrate 34.4, Fiber 3.5, Sugar 8.6, Protein 35

ROASTED CHICKEN WITH APPLES & FENNEL RECIPE BY TASTY



Roasted Chicken With Apples & Fennel Recipe by Tasty image

Autumnal leaves fall on dusky streets. Chicken and apples bubble in the oven. Ahhhh, fall...

Provided by Tasty

Categories     Dinner

Time 1h35m

Yield 6 servings

Number Of Ingredients 13

2 small gala apples
2 medium fennel bulbs
1 large red onion
4 cloves garlic
olive oil, to taste
kosher salt, to taste
6 sprigs fresh thyme, plus more for sauce and garnish
8 fresh sage leaves, plus more for garnish
2 lb bone-in, skin-on chicken thighs and drumsticks
⅓ cup white wine
1 ½ teaspoons dijon mustard
freshly ground black pepper, to taste
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 425°F (220°C).
  • Cut each apple in half, then cut into ½-inch wedges, removing the core and seeds. Place the apples in a roasting pan.
  • Slice the fennel bulbs in half lengthwise. Cut the core out, then cut each half into ½-inch wedges. Add the fennel to the pan with the apples. Reserve some of the fronds for garnish.
  • Peel the red onion and cut in half through the stem. Cut into ½-inch wedges through the stem to keep the wedges intact. Add to the pan with the fennel and apples.
  • Peel the garlic and crush the cloves with the side of a knife. Add to the pan.
  • Drizzle everything lightly with olive oil. Season generously with salt and toss to coat. Place the thyme and sage on top.
  • Generously season the chicken on all sides with salt. Arrange the chicken on top of the vegetables.
  • Roast chicken for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for 35-45 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the pan from the oven.
  • Use a baster to remove most of the liquid from the bottom of the pan and transfer to a small saucepan.
  • Heat the drippings over medium heat. Add the white wine and bring to a simmer. Strip a few thyme sprigs and add the leaves to the pot, along with the mustard and a few grinds of black pepper. Whisk well to combine. Let reduce for 4-5 minutes, until slightly thickened. Stir in the butter until melted. Season with more salt to taste, if necessary.
  • Pour the sauce over the roasted chicken and vegetables. Garnish with more thyme, sage, and the reserved fennel fronds.
  • Enjoy!

Nutrition Facts : Calories 464 calories, Carbohydrate 21 grams, Fat 27 grams, Fiber 4 grams, Protein 36 grams, Sugar 12 grams

CHICKEN FENNEL BAKE



Chicken Fennel Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 fennel bulbs, trimmed
Kosher salt and freshly ground black pepper
5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 cup baby carrots
6 chicken thighs

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with foil.
  • Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
  • Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
  • Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

ROASTED APPLES AND FENNEL



Roasted Apples and Fennel image

A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION



Sheet-Pan Chicken With Apple, Fennel and Onion image

Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

2 teaspoons fennel seeds
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
4 sprigs rosemary
Flaky salt, for serving

Steps:

  • Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
  • Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
  • Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams

ROAST CHICKEN WITH FENNEL



Roast Chicken With Fennel image

The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

Steps:

  • Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED CHICKEN WITH FENNEL BUTTER



Baked Chicken with Fennel Butter image

Herbs provide an aromatic flavor to this baked chicken made with fennel butter - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 6

6 bone-in chicken breasts (about 3 lb)
1/4 cup butter or margarine, softened
4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried parsley flakes
1/2 teaspoon fennel seed
1/8 teaspoon pepper

Steps:

  • Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray.
  • Gently loosen skin from chicken with fingers. In small bowl, mix remaining ingredients. Spread butter mixture between chicken breast meat and skin; cover breast with skin. Place chicken, skin side up, on rack in pan.
  • Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F).

Nutrition Facts : Calories 290, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g

Tips:

  • Choose the right chicken: For best results, use a whole chicken or chicken breasts with skin and bone. This will help keep the chicken moist and flavorful during baking.
  • Prepare the fennel and apples: Cut the fennel into thin wedges and the apples into 1-inch pieces. Toss them with olive oil, salt, and pepper.
  • Season the chicken: Season the chicken generously with salt, pepper, and garlic powder. You can also add other herbs and spices, such as thyme, rosemary, or sage.
  • Roast the chicken and vegetables: Place the chicken and vegetables in a roasting pan and roast in a preheated oven at 425°F for 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Let the chicken rest: Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. This will help the juices redistribute throughout the chicken.

Conclusion:

This baked chicken with fennel and apples is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the fennel and apples add a sweet and savory flavor. This dish is also a good source of vitamins and minerals, making it a healthy choice for your family.

Related Topics