Lemon Recipes Dinner: Chicken and Fennel

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Chicken and Fennel

If you are fond of the most popular citrus – lemon, you are welcome to this article. We are going to arrange one of the lemon recipes dinner. In general lemon is able to keep company with almost any product. It is good with meat, fish, vegetables and fruits. Choosing this citrus, you should pay your attention to its skin. It is expected to be of bright-yellow color, thin and firm. The hard or too dry skin is not good.

So, this recipe is quick and something really new due to the piquant taste and flavor of the ingredients. Fennel is a plant the bulb of which is usually cooked. It can be fried, sewed in the whole, in the wedges or slices.

It is added to salads and can accompany the main meal being good with meat and fish, salmon in particular. The other parts of it like seeds, leaves are also used but we are not going to add them to our dish. In addition to ability to make the dish special due to its taste, it is good for health containing Vitamins C and A. There is calcium and potassium in it. And of course the chicken thighs are perfect here.

Lemon Recipes Dinner: Chicken and Fennel

It is so easy to cook the meal in one dish! Now we are going to combine fennel, chicken meat and... ta-da - lemon! You will be not able to resist the fantastic fragrance of fennel caramelized by the heat and taste of zest that is a focus of this dish. So delicious and healthy again! 

Course Lunch & dinner
Cuisine European
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 1800 kcal


  • 2 pounds chicken thighs with bones and skin (it is about 4 pieces)
  • 2 piece fennel bulbs
  • 4 piece cloves garlic
  • 1 piece lemon
  • 2 tbsp olive oil
  • 2 tbsp dry white wine
  • 1 tsp salt
  • Black pepper (ground) to taste


  1. The baking sheet should be located in the middle of the oven. After this operation you should preheat it to 425°F. 

  2. Take a large enough bowl and put the ready pieces of chicken into it. Set aside.

  3. Prepare the fennel bulbs removing the stalks and fronds off the surface. The latter will be of use that is why do not throw it to garbage but set aside. 

  4. Now the bulb should be cut in quarters longwise. And each quarter should be cut into a rather slices. 

  5. Add the cut fennel to the chicken in the bowl. 

  6. Now the time or fennel fronds comes, mince is and add about a tablespoon of the mass to the bowl.

  7. Take the garlic, mince it too. Grate the zest finely and add these two components to the bowl.

  8. Add the lemon juice, oil and white wine.

  9. Sprinkle he mixture with the salt and black pepper.

  10. Mix all the components so that they combine in a proper way.

  11. Take a baking pan and put the chicken mixture into it, arranging the chicken in the center and fennel around it. 

  12. Pour all the juices remained in the bowl.

  13. Put it into the oven and cook for about half an hour until the chicken are warmed and fennel gets tender with the edges starting brown. 

  14. Remove the pan out of the oven and cover it with foil. Set aside for about 10 minutes before serving.

Recipe Notes

You can serve it with rice or just without company, just with bread. The remaining dish should be placed into an airtight container and stored in the refrigerator during 4 days but not longer.

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