Chicken with New Potatoes and Fennel

Florida grows many different types of potatoes, from russet to red creamer. Fennel is crunchy and slightly sweet with a refreshing licorice-like flavor. The combination makes a great weeknight meal.

Chicken with New Potatoes and Fennel
Yield: 4 servings

Chicken:
4 chicken breast halves, bone-in and skin on
1 slice wheat bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/8 teaspoon curry powder
1 tablespoon freshly chopped tarragon
Coarse salt and freshly ground black pepper to taste
Vegetables:
1 pound small new potatoes, cut into 1/4-inch rounds
1 bulb fennel, cut in half and into 1/4-inch slices
1 lemon, juiced
2 tablespoons olive oil
Coarse salt and freshly ground black pepper to taste

1. Preheat oven to 400F. In small roasting pan or baking dish, combine potatoes, fennel, lemon juice, olive oil, salt and pepper. Spread mixture evenly over bottom of pan. Set aside.
2. Place slice of bread in bowl of food processor. Process until bread becomes crumbs the size of peas. In small bowl, combine mayonnaise, mustard, curry powder and tarragon.
3. Season chicken with salt and pepper. Place 1 teaspoon of mayonnaise mixture under skin of each chicken breast. Spread 2 rounded teaspoons of the mayonnaise mixture on top of skin; spread evenly to coat. Sprinkle each breast with 1/4 of the bread crumbs, pressing to adhere to the chicken.
4. Place chicken on top of potatoes and fennel. Place in oven and roast for about 45 minutes, or until meat thermometer registers 170 F.
5. Serve chicken over fennel and potatoes.

Click here to visit Heather’s Florida Kitchen.

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