Skillet Roasted Chicken With Caramelized Onions and Potatoes
Calories
Ingredients
- 11/2 pounds fingerling potatoes halved lengthwise
- 2 bulbs fennel thinly sliced
- 3 yellow onions thinly sliced
- 4 boneless skinless chicken breasts
- 1/4 cup plus 4 tbsp olive oil
- salt and pepper
For the Honey-Lemon Sauce
- 2 lemons
- 2 Tbsp honey
- ½ teaspoon dried basil
- ½ teaspoon ground fennel seed
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
Instructions
- Preheat oven to 425°F.On a baking sheet, toss potatoes with 2 tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer, spacing apart as much as possible, and roast until golden and tender, about 20 minutes
- While potatoes roast, pat chicken dry with paper towel and season with 1 teaspoon salt and pepper. Heat a large ovenproof pan over medium heat and add 1 tbsp olive oil. Sear chicken on each side until golden and easily lifts from pan, 8–9 minutes.
- While chicken sears, in a small bowl, whisk together honey, spices, juice of 2 lemons, ¼ cup olive oil, ¼ teaspoon salt, and pepper as desired.
- Sauté fennel and onions Add 1 tablespoon olive oil to pan from chicken over medium-high heat. Add fennel and onions. Season with ½ teaspoon salt and pepper and sauté, stirring, until softened, 6–7 minutes. Remove pan from heat. Return chicken to pan on top of fennel and onions, skin-side up. Pour over lemon sauce. Transfer pan to oven (with potatoes) and roast until chicken is cooked through and no longer pink, 12–15 minutes.
- Serve by placing a layer of fennel and onion mixture on the plate and topping with chicken and the roasted potatoes