Potato and Fennel Baked Chicken Casserole
- Yield: 4 1x
Scale
Ingredients
- 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
Instructions
- 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