June 24, 2010

My new favorite recipe

Roast Chicken Breasts with Fennel, Potatoes, Tomatoes, and Olives
This recipe comes from the book "Gourmet Today." It was their last publication, before they folded,Very sad, since I have never had a Gourmet recipe fail me, this one included.
It has a very south of France taste to it, perfect for summer.

Here is the recipe:

Serves 4

2 medium fennel bulbs

1 1/2 lbs small red boiling potatoes (2 inches in diameter), cut into 8 wedges each

6 tablespoons extra virgin olive oil

salt and freshly ground black pepper

14 cloves of garlic peeled (about one large head)

4 teaspoons fresh lemon juice

4 chicken breast halves ( with skin and bones; 3 pounds total) rinsed and patted dry

8 plum tomatoes, cored and cut lengthwise into quarters ( I used a nice can of plum tomatoes, minus the juice. I think there is more flavor this way)

1 cup Kalamata olives

1 1/2 tablespoons finely chopped fresh rosemary

Put a rack in the middle of oven, put a roasting pan on rack, and preheat oven to 450F
Cut off fennel stalks and discard. Quarter fennel bulbs. Trim cores, leaving enough to keep layers intact, and cut fennel lengthwise into 1/4- inch- thick slices.

Toss fennel and potatoes with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Spread evenly in hot roasting pan and roast for 20 minutes.

Meanwhile, mince 4 garlic cloves and mash to paste with 1/2 teaspoon of salt, using side of a large heavy knife. Transfer garlic paste to a small bowl and whisk together with lemon juice, remaining 1/4 cup olive oil, and 1/4 teaspoon pepper. Brush chicken with about 2 tablespoons garlic mixture; set aside.

Thinly slice remaining 10 garlic cloves lengthwise. Transfer to a bowl and toss with tomatoes, olives, rosemary, and 2 tablespoons garlic mixture.

Remove roasting pan from oven, add tomato mixture, and stir to combine. Put chicken skin side up on top of vegetables and roast for 15 minutes.

Brush chicken with remaining garlic mixture. Continue roasting chicken and vegetables until chicken is just cooked through, about 20 min more.

Serve chicken with vegetables spooning juices over chicken.

YUMMY!! I have now made this twice, and it is so good. In my picture you will notice that there are only two chicken breasts. I usually just buy two for us three, and then we have the rest of the veggies for the next day, but this would be great to serve guests I think.
Give it a try and report back if you want.


  1. thanks for the recipe! i'm totally going to try this. i LOVE roasted fennel, yum!

  2. This looks delicious! I am going to make it for a few friends we'd like to have over. I've been looking over recipes for something different and you've provided that. You and Gourmet. I miss Gourmet--the old Gourmet--sooo much. It was my favorite for over two decades.

    I sure like that roasting pan!


  3. Looks so amazing! I do love chicken recipes like this!!

  4. Tell me how you like that All-Clad roaster. I need a new roasting pan. Even though I have a large selection of good pots and pans, I'm still using a graniteware roaster. It does a good job most of the time but is too deep and is rather unwieldy. So, before I fork out a good chunk of change, I'm in need of a review.

    Happy Sunday!


  5. Thanks for the info. I have quite a bit of all-clad and love it. It is a bear to keep totally clean. I have two Le Creuset pans. One, a dutch oven, is so heavy that I feel I need to call in the teamsters! Love them both. My real treasure in the kitchen is a 70+ year old 10 inch Lodge skillet that was handed down. Now I need to decide if I want the large or small roaster. I've looked at the dimensions of both and am trying to picture a leg of lamb and a turkey in both. Ah, nice decision to make. I know I don't want the coated one.


  6. it looks delicious and so easy with everything in one pan. i love the idea of adding the fennel and olives. we're going to try it, too!