Tuscan Chicken with Grilled Fennel and Onions

Name: Tuscan Chicken with Grilled Fennel and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large boneless chicken breasts with skin (about 8 ounces each); 4 large boneless chicken thighs with skin (about 6 ounces each); Salt; Freshly ground pepper; 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 tablespoon fennel seeds; 1 tablespoon plus 1/2 teaspoon crushed red pepper; 2 fennel bulbs, cut lengthwise through the cores into 1/4-inch-thick slices, fronds reserved; 2 red onions, cut into 1/2-inch-thick wedges through the root ends; 4 medium tomatoes, halved crosswise; 4 garlic cloves, minced; Finely grated zest of 2 lemons; 3 tablespoons fresh lemon juice; 1 teaspoon fennel pollen

Servings: persons

4 large boneless chicken breasts with skin (about 8 ounces each)
4 large boneless chicken thighs with skin (about 6 ounces each)
Salt
Freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon fennel seeds
1 tablespoon plus 1/2 teaspoon crushed red pepper
2 fennel bulbs, cut lengthwise through the cores into 1/4-inch-thick slices, fronds reserved
2 red onions, cut into 1/2-inch-thick wedges through the root ends
4 medium tomatoes, halved crosswise
4 garlic cloves, minced
Finely grated zest of 2 lemons
3 tablespoons fresh lemon juice
1 teaspoon fennel pollen

1
Season the chicken breasts and thighs with salt and pepper.
2
In a large bowl, combine 2 tablespoons of the olive oil with the fennel seeds and 1 tablespoon of the crushed red pepper.
3
Add the chicken pieces and turn to coat well with the marinade.
4
Bring a large saucepan of salted water to a boil.
5
Add the fennel slices and blanch over moderately high heat for 2 minutes.
6
With a slotted spoon, transfer the fennel to paper towels to drain.
7
Add the onion wedges to the boiling water and blanch for 1 minute; drain well.
8
Brush the fennel, onion and tomatoes with olive oil and season with salt and pepper.
9
Light a grill.
10
Grill the fennel slices and onions over moderately high heat until lightly charred and tender, about 3 minutes per side.
11
Transfer to a platter and cover loosely with foil.
12
Grill the tomatoes cut sides down until lightly charred, about 2 minutes per side; add to the platter.
13
In a small bowl, combine the remaining 1/2 cup of olive oil and 1/2 teaspoon of crushed red pepper with the garlic, lemon zest, lemon juice and fennel pollen and season the dressing with salt and pepper.
14
Remove the chicken from the marinade.
15
Grill the chicken skin side down over moderately high heat, basting once with 2 tablespoons of the lemon dressing, until charred, about 12 minutes.
16
Turn the chicken and grill until cooked through, about 8 minutes longer for the breasts and 12 minutes longer for the thighs.
17
Arrange the grilled chicken on the platter with the grilled vegetables.
18
Spoon the remaining lemon dressing over the chicken and vegetables, garnish with the fennel fronds and serve.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large boneless chicken breasts with skin (about 8 ounces each), 4 large boneless chicken thighs with skin (about 6 ounces each), Salt, Freshly ground pepper, and more.

Yes, Tuscan Chicken with Grilled Fennel and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!