Most days I have the Food Network on the TV for background noise. Sometimes I pay attention, sometimes the fingerprints on the screen make it impossible for me to watch. One thing is for sure, my girl Ina doesn’t disappoint. Although this potato and fennel baked chicken casserole recipe is a Physical Kitchness original (sorry Ina), I did get the inspiration for a key ingredient Ina loves.
If you don’t know who Ina is, I suggest you Google it. Just type in “Ina”. She’s that amazing. Or try “Ina food” if you want to be specific. Better yet, “Ina black button-up shirt” – it’s her signature look. Kind of like my signature look is a a frizzy ponytail and hairy legs…
Anyway, Ina told me I needed to try fennel. Or at least I think that’s what I heard over loud shouts of “SSSS’TOP! S’TOP!”. Note – when you constantly tell your dog to stop barking, whining, or just stop being an annoyance, your toddler WILL mimic. And then you’re dog’s name will go from Spike, or Princess, or Bucca, to ‘STOP’. And every dog you pass on the sidewalk will consequently be ‘STOP’.
Long story short, I got me some fennel! And I’ll just throw this out there – it’s weird. What do I do with this bulb thing?! Here’s what I did – threw it in a big casserole dish with some fingerling potatoes, herbs, chicken, and an amazing olive oil/dijon/garlic blend, and executed the easiest dump and bake dinner ever known to man (even Ina).
The tangy and savory combo is seriously AMAZEBALLS. And the fennel adds a nice subtle sweetness. Your family will love this filling meal that took just minutes to prep and seconds to eat. It’s paleo and Whole30 compliant too.
To start, cut the top and bottom off of the fennel bulb and cut 2″ thick slices. Place the fennel in the bottom of a 9×13 casserole dish and add one pound of fingerling potatoes. If you can’t find fingerling potatoes, simply dice potatoes of choice into 1 – 2″ cubes. Lightly drizzle the fennel and potatoes with olive oil and add the dried oregano.
Next, place the chicken breasts on the fennel and potatoes, then spoon the olive oil/dijon/garlic mixture on top of each breast. Drizzle leftover mixture on the potatoes and fennel.
Bake at 375 degrees for 50-60 minutes, or until chicken is cooked throughout and potatoes are soft.
Love easy, one-pot or slow cooker meals? Be sure to check out this One-Pot Quinoa and Enchilada Skillet with Avocado Cream, A1 Inspired Slow Cooker Beef Roast, or these Five Whoel30 Crockpot Meals in 5 Ingredients.
Time Saver Tip
Pre-slice the fennel and store in an airtight container in the refrigerator. You can also chop the potatoes (if you are not using fingerling) and store them in a bowl of water in the refrigerator before assembling (just make sure to dry thoroughly before adding them to the casserole dish). You can also combine the dijon, lime, garlic, salt, and olive oil and keep cold until ready to pour on the dish.Print
Potato and Fennel Baked Chicken Casserole
- Yield: 4 1x
- 3–4 chicken breasts
- 1 pound fingerling potatoes (if you sub for another potato type – cut into 2″ cubes)
- 1 fennel bulb, cut into 2” thick slices
- 2 tablespoons olive oil + 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 1/2 tablespoons Dijon mustard
- juice of 1/2 lime
- 2 minced garlic cloves
- 1 teaspoon salt
- *optional: fresh parsley to garnish
- Preheat oven 375 degrees
- Cut the top and bottom off of the fennel bulb and cut into slices, about 2″ thick
- Place the fennel slices in the bottom of a 9×13 casserole dish and add the potatoes
- Lightly drizzle the fennel and potatoes with 1 tablespoon olive oil and add the dried oregano
- In a small bowl combine 1/4 cup olive oil, Dijon, lime juice, garlic, and salt
- Place the chicken breasts on top of the fennel and potatoes and spoon the olive oil/dijon/garlic mixture on top of each breast. Drizzle leftover mixture on the potatoes and fennel
- Bake at 375 degrees for 50-60 minutes, or until chicken is cooked throughout and potatoes are soft
- Garnish with fresh parsley