Chicken with Lemon and Fennel Seeds

Infuse your dinner table with bold Mediterranean flavors by trying this Chicken with Lemon and Fennel Seeds recipe. Featuring tender, bone-in chicken thighs seared to golden perfection and baked in a vibrant, citrusy sauce, this dish is a surefire crowd-pleaser. Toasted fennel seeds add a warm, subtle licorice note, perfectly complemented by fresh lemon zest, garlic, and a touch of honey for balance. The dish comes together in just under an hour, making it ideal for a weeknight dinner that feels like a special occasion. Finished with a sprinkle of fresh parsley, this oven-baked chicken pairs beautifully with roasted vegetables, potatoes, or your favorite side dish. Prepare to delight your taste buds with this flavorful, one-skillet creation!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 whole lemon
• 2 teaspoons fennel seeds
• 4 cloves garlic cloves
• 3 tablespoons olive oil
• 2 tablespoons fresh parsley (chopped)
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 cup chicken broth (low sodium)
• 1 tablespoon honey

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small dry skillet, toast the fennel seeds over medium heat for 1-2 minutes until fragrant. Let cool slightly and then crush them lightly using a mortar and pestle or the flat side of a knife.

Step 3

Zest one lemon and juice both lemons. Set the zest and juice aside.

Step 4

Finely mince the garlic cloves.

Step 5

Season the chicken thighs on both sides with 1 teaspoon of salt and the black pepper.

Step 6

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs, skin side down first, for about 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.

Step 7

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and crushed fennel seeds, cooking for 1 minute until fragrant.

Step 8

Add the lemon juice, honey, and chicken broth to the skillet, stirring to combine. Bring to a simmer.

Step 9

Return the seared chicken thighs to the skillet, skin side up. Spoon some of the sauce over the chicken.

Step 10

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 11

Remove the skillet from the oven and sprinkle the lemon zest and chopped parsley over the chicken. Let it rest for 5 minutes.

Step 12

Serve the chicken with the pan sauce spooned over it. Pair with roasted vegetables, potatoes, or a side of choice.

Nutrition Facts

Serving size	(1353.7g)

Amount per serving	% Daily Value*
Calories	2411.3

Total Fat 183.1g	0%
Saturated Fat 46.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 729mg	0%
Sodium 4432.8mg	0%
Total Carbohydrate 37.1g	0%
Dietary Fiber 6.0g	0%
Total Sugars 20.2g
Protein 166.3g	0%

Vitamin D 0IU	0%
Calcium 233.6mg	0%
Iron 11.3mg	0%
Potassium 2079.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 27.0%

Carbs: 6.0%