Best Fennel And Mustard Seed Chicken Recipes

ROAST CHICKEN WITH FENNEL

Steps:

• Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
• Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
• The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

CHICKEN BREASTS WITH FENNEL-MUSTARD BUTTER AND RADICCHIO

Steps:

• For Fennel-mustard butter:
• Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute. Place in spice mill and grind to coarse powder. Transfer to small bowl. Add remaining ingredients; stir to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
• For Chicken:
• Whisk oil, lemon juice, and garlic in small bowl to blend. Place chicken in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil mixture over. Turn to coat. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
• Heat 2 heavy large skillets over medium-high heat. Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side. Transfer chicken to platter. Place 2 teaspoons fennel-mustard butter atop each chicken breast. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat. Add anchovies; mash with fork. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Spoon radicchio atop chicken breasts.

ONE-PAN ROAST CHICKEN, FENNEL, AND ROOT VEGETABLES

Steps:

• Preheat oven to 425°F. Rinse chicken; pat dry with paper towels. Rub chicken with 1 tablespoon oil; sprinkle with salt and pepper. Place in center of large rimmed baking sheet. Roast 15 minutes.
• Meanwhile, toss potatoes, carrots, and fennel with remaining 3 tablespoons olive oil in large bowl to coat. Crumble oregano in small bowl; mix in garlic powder. Sprinkle all but 1/4 teaspoon oregano mixture over vegetables; toss to coat.
• Arrange vegetables around chicken on baking sheet. Sprinkle chicken with remaining 1/4 teaspoon oregano mixture. Roast chicken and vegetables until cooked through and golden, brushing chicken once with any pan juices and turning vegetables over once with spatula, about 1 hour. Arrange chicken and vegetables on platter; garnish with reserved fennel fronds. Scrape any pan juices into bowl and serve alongside.

SHEET-PAN HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.