Garlic and Fennel Roasted Chicken

Servings 4 servings


  • 6 cloves garlic peeled
  • 1 pound fennel bulbs sliced
  • 1 tablespoon olive oil divided
  • sea salt and freshly ground black pepper to taste
  • 4 boneless skinless chicken breast halves 6-ounce
  • 1/2 teaspoon dried oregano


  • Preheat oven to 400 degrees.
  • On a parchment lined sheet pan, toss together garlic, fennel, half of the olive oil, salt and pepper; bake for 10 to 15 minutes or until vegetables are slightly tender.
  • Season chicken with remaining olive oil, salt, pepper and thyme; place on top of vegetables. Reduce oven temperature to 375 degrees. Bake chicken for 20 minutes or until juices run clear.
  • Remove from oven and serve.


LC SERVING SUGGESTION: Baked Hubbard squash and braised kale.
GLUTEN FREE: No changes necessary.
NUTRITION: 358 Calories; 9g Fat (24.3% calories from fat); 58g Protein; 8g Carbohydrate; 3g Dietary Fiber; 140mg Cholesterol; 377mg Sodium. Exchanges: 1/2 Grain (Starch); 8 Lean Meat; 1/2 Vegetable; 1 Fat.
Tried this recipe?Let us know how it was!