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Potato and Fennel Baked Chicken Casserole

This whole30. paleo potato and fennel baked chicken casserole is so easy and FULL of juicy flavor. It's a must for your next family dinner!

4.8 from 5 reviews

Ingredients

Instructions

  1. Preheat oven 375 degrees
  2. Cut the top and bottom off of the fennel bulb and cut into slices, about 2″ thick
  3. Place the fennel slices in the bottom of a 9×13 casserole dish and add the potatoes
  4. Lightly drizzle the fennel and potatoes with 1 tablespoon olive oil and add the dried oregano
  5. In a small bowl combine 1/4 cup olive oil, Dijon, lime juice, garlic, and salt
  6. 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
  7. Bake at 375 degrees for 50-60 minutes, or until chicken is cooked throughout and potatoes are soft
  8. Garnish with fresh parsley