Experience the comforting embrace of a home-cooked meal with our delightful roast chicken and fennel, complemented by creamy mashed potatoes. This recipe brings together tender chicken thighs, aromatic fennel, and juicy cherry tomatoes, all roasted to perfection and served alongside rich and velvety mashed potatoes. Whether it’s a cozy family dinner or a gathering with friends, this dish promises to warm hearts and satisfy appetites with its wholesome goodness.
In our bustling kitchen, where the aroma of culinary delights fills the air, our roast chicken and fennel with mashed potatoes recipe holds a special place in our hearts. It all began with a simple desire to create a comforting yet elegant meal that would bring joy to our family gatherings. As the chicken sizzles in the skillet and the fennel perfumes the air with its sweet aroma, I’m transported back to cherished memories of cozy Sunday dinners with loved ones. Each bite of tender chicken, caramelized fennel, and creamy mashed potatoes is a reminder of the love and warmth that fills our home. This recipe has become a beloved tradition, passed down through generations, creating moments of connection and culinary bliss that we treasure dearly.
Why This Savory Roast Chicken and Fennel with Mashed Potatoes Is Irresistible:
- Succulent Roast Chicken: Juicy bone-in, skin-on chicken thighs are perfectly seasoned and roasted to crispy, golden perfection, ensuring every bite is packed with flavor.
- Aromatic Fennel Delight: Sliced fennel adds a delightful sweetness and aromatic complexity to the dish, creating a harmonious balance of flavors.
- Luscious Mashed Potatoes: Creamy Yukon gold potatoes are mashed to velvety perfection, infused with butter, garlic, and cream, providing a luxurious and comforting accompaniment to the roast chicken and fennel.
- Effortless Elegance: Despite its gourmet appeal, this recipe is surprisingly easy to prepare, making it suitable for both weeknight dinners and special occasions.
- Family Favorite: With its comforting flavors and wholesome ingredients, this dish has quickly become a beloved staple in households everywhere, bringing families together around the dinner table.
Ingredients:
Roast Chicken and Fennel:
- 8 bone-in, skin-on chicken thighs
- 5ml neutral cooking oil (1 teaspoon)
- 1 yellow onion, peeled and diced
- 1 fennel bulb, cored and sliced, fronds reserved
- 1 pint cherry tomatoes, halved or left whole
- 5 cloves garlic, peeled, crushed, and roughly chopped
- 30ml lemon juice (2 tablespoons)
- 5ml red pepper flakes (1 teaspoon)
- 120ml water, wine, or stock (1/2 cup), plus more as needed
- 30g butter (2 tablespoons)
- Salt and pepper to taste
Mashed Potatoes:
- 450g Yukon gold potatoes, peeled and quartered (1 pound)
- 30g butter (2 tablespoons)
- 10g garlic powder (2 teaspoons)
- 120ml heavy cream (1/2 cup)
- Salt and pepper to taste
Directions:
Cook the Mashed Potatoes:
- Cover the quartered potatoes with salted water. Bring to a boil and cook for 20-25 minutes until fork tender. Drain and return to the pot.
- Turn the heat on the pan to low and add the butter, garlic powder, heavy cream, salt, and pepper.
- Using a hand mixer or potato masher, blend the potatoes until smooth and creamy. Taste and season again to your preferences. Keep warm.
Cook the Chicken:
- Preheat oven to 400ºF.
- Add 5ml (1 teaspoon) of frying oil to the skillet and turn the heat to medium-high. Pat the chicken dry and season all over with salt and pepper. Once hot, add the chicken, skin-side down, and cook for 5-7 minutes until crispy and golden brown.
- Cook the chicken in batches, if needed. Flip and cook for 1-2 minutes more before transferring to a plate.
- Remove all but 15ml (1 tablespoon) of fat from the skillet.
Fry the Aromatics:
- Add the onion and fennel to the skillet and cook for 5-7 minutes until the onions begin to soften.
- Add the tomatoes, garlic, lemon juice, and pepper flakes and cook for 2-3 minutes. Season everything with salt and pepper.
Prepare the Sauce:
- Pour in the water, wine, or stock and scrape up any browned bits stuck to the bottom.
- Mount the butter into the liquid and allow it to melt completely before stirring the sauce. Taste and season to your preferences. Turn off the heat.
Roast the Chicken:
- Arrange the chicken on top of the vegetables and transfer to the oven for 20-25 minutes or until the chicken reaches 165ºF on an instant-read thermometer. Remove and set aside.
To Serve:
- Reheat the mashed potatoes slightly before serving.
- Arrange the mashed potatoes between shallow bowls and spoon the broth from the skillet on top along with the fennel and tomatoes. Place 1-2 chicken thighs on top of each dish and garnish with more pepper flakes and the reserved fennel fronds. Enjoy!
Notes:
- For a lighter option, you can use chicken breasts instead of thighs.
- Feel free to adjust the seasonings and spices according to your preferences.
- Leftover roast chicken and fennel can be refrigerated and enjoyed as a delicious meal prep option for the week ahead.
