I have to admit that I tend to get in trouble for using every single bowl, dish, pan and utensil in the kitchen to make one meal. Just to prepare a simple salad I could easily use one big bowl and 18 smaller ones. I like separating my ingredients like they do on TV…it makes me feel good and organized. But sometimes, as Ray’s dish-pan-hands clean all of the food-crusted pans and as he stuffs the dishwasher to the brim, he looks at me with a glare that sends a chill all the way down to my cooking clogs. Let it be known, that Ray was the one that spoke the words, “You cook, I’ll clean.” Bless his heart, if he only knew.
So this recipe is for all those dish washers or pot scrubbers that have to clean after the cook. This is a one casserole dish, one zip-top bag, one measuring spoon and one knife kind of meal. I made baked chicken breasts with roasted fennel and zucchini. If you haven’t worked with fennel, it has a very anise flavor that I don’t really care for raw but roasted it is much sweeter and mild. Oh, and by the way, don’t eat the fronds…they are tough and fibrous. With that info, let’s get started.
Marinated Chicken with Roasted Fennel and Zucchini
4 boneless chicken breasts
2 small fennel bulbs
1 large zucchini, halved and sliced
1 medium red onion, large diced
1/2 pint of cherry tomatoes, halved
2 lemons, halved
4 tablespoons olive oil
1/2 tablespoon of kosher salt
1/2 tablespoon of fresh cracked pepper
1/2 tablespoon rosemary
Wash and pat chicken dry. Dry chicken allows for the marinade to adhere to the chicken (that old oil and water property would keep them apart).
Combine 3 tablespoons olive oil, salt, pepper, rosemary, and the juice of the two lemons in a zip-top bag. Add chicken. Remove most of the air and seal bag. Gently squeeze to cover the chicken with marinade. Set aside (in a plastic dish) in the refrigerator for at least 30 minutes.
Pre-heat over to 475 degrees. Prepare the fennel by removing the fronds at the base of the bulb. Cut the bulb in half, remove the core and cut into quarters.
Place cut fennel, zucchini and onion in baking dish. Add the remain tablespoon of olive oil, sprinkle with salt and pepper and mix to combine.
Remove chicken from zip-top bag and set aside. Pour remaining marinade over veggies and stir (Don’t worry the heat will kill the raw chicken germs.) Place the chicken breasts, skin side up, on top of the veggies. Place in over and bake for 30 minutes. Reduce oven to 400 degrees and cook for another 25-30 minutes or until the veggies are tender and the chicken is firm to the touch.
If you have been keeping score, I used one casserole dish, one zip-top bag, one measuring spoon and one knife – oh and a sheet pan, and a saucer (to put the chicken to set aside), and tongs – Blasted! I did it again! Ray, sorry for the extra stuff…now, please back to sink and finish the dishes. 😉