Skillet Roasted Chicken with White Wine, Lemon, and Fennel

Tender, juicy chicken; roasted with crispy potatoes and lemony fennel in a white wine sauce.

Skillet Roasted Chicken with White Wine, Lemon, and Fennel

  • Author: Leora Ellingson
  • Category: Chicken


4 large chicken breasts, bone-in

Kosher salt and black pepper

1 lemon, thinly sliced

1 fennel bulb, core removed, and thinly sliced

1 onion, sliced

2 garlic cloves, thinly sliced

3 T – 4T Olive oil

1 t dried basil

1 t dried oregano

1 t red pepper flakes

1 t marjoram

1 t dried rosemary

½¾ cup dry white wine

Basil Vinaigrette

1 cup fresh basil

3 T olive oil

1 t red pepper flakes

Juice of 1 lemon

Kosher salt and black pepper


Preheat oven to 450*.  Pat the chicken breasts dry and season them with salt and pepper.  Set aside.  Place the fennel, onion, and lemon slices in the bottom of a heavy cast iron skillet.  Put the chicken breasts on top of the onion and fennel; bone side down.  Toss the garlic cloves in, around the chicken, but NOT on top of the breasts.  Combine the dry seasonings in a separate bowl and whisk into the olive oil.  Gentle sprinkle evenly over the chicken breasts and massage into the meat.  Roast the chicken for 30-35 minutes.  Pour wine in the pan and continue roasting for another 10-15 minutes, or until the chicken is cooked through and the temperature is between 155 and 160 degrees.  Serve with the basil vinaigrette.

To make the vinaigrette:  Combine ingredients in a food processor and process.  Serve over chicken.

Keywords: chicken, lemon, fennel

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