Photo: Randy Mayor; Styling: Lindsey Lower 
Hands-on Time
20 Mins
Total Time
2 Hours 5 Mins
Yield
Serves 6 (serving size: 4 ounces chicken and about 1/2 cup vegetables)

Meet your new Sunday supper--a dish that's great on the weekend, when you have more time for the pleasures of slow cooking. Serve on crusty toast slabs or a bed of pasta. Add a pinch of crushed red pepper if you'd like a little kick.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Melt 1 tablespoon butter. Pour into a 13 x 9–inch glass or ceramic baking dish; tilt to coat bottom of dish. Top with fennel.

Step 3

Rub salt into chicken; arrange chicken over fennel. Hand-crush tomatoes; tuck between thighs. Scatter garlic and lemon over chicken; sprinkle with thyme.

Step 4

Cut 1 tablespoon butter into pieces; scatter over dish. Cover; bake at 325° for 1 hour or until a thermometer registers 180°.

Step 5

Uncover; bake 45 minutes, basting every 5 to 10 minutes.

Step 6

Combine bread and cheese in a food processor; pulse for coarse crumbs. Sprinkle over chicken; drizzle with basting juices. Bake 10 minutes. Top with parsley.

Step 7

Variation:

Step 8

Tomatillo and Chayote Chicken: Sub onion for fennel, 3 cups diced chayote for tomatoes, and 3 chopped tomatillos for lemons. Use 1 1/2 teaspoons oregano in place of thyme, increase salt to 3/4 teaspoon, and add 2 sliced serrano chiles with veggies. Rather than bread and Parm, use 3 tablespoons Cotija cheese. Top with cilantro instead of parsley; serve with lime wedges. Serves 6 (serving size: 4 ounces meat and about 2/3 cup vegetables) CALORIES 270; FAT 4g (sat 7g); SODIUM 467mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

You May Like

Ratings & Reviews