It FINALLY got turned on just days before Christmas. Merry Christmas to me! And boy, it is a great stove. I was really quite stunned with how quickly a big pot of water came to a boil. Because of course the first thing I cooked was pasta. Can you believe how long I went without making pasta?
Anyway, that pasta post will be coming along shortly, but until then, here is my last no stove post, an oven-roasted lemon chicken with fennel.
This one couldn't be any easier, it just takes a bit of planning ahead because of course, the longer you can let these babies marinate the better. If you can remember to whip up the marinade and get this in the fridge one night, then the next evening you have a super simple and delicious dinner with no effort at all. Recipe after the jump:
ROASTED LEMON CHICKEN WITH FENNEL
2 bone-in skin-on chicken breasts
2/3 cup fresh lemon juice
2 tablespoons dijon mustard
1/3 cup extra virgin olive oil
salt and freshly cracker pepper
1 large fennel bulb
Generously salt and pepper the chicken breasts and place in a baking dish. Whisk together the lemon juice, mustard, oil, salt and pepper. Pour half of the marinade over the chicken, cover with plastic wrap, and refrigerate for 2 hours or up to 24 hours.
Preheat oven to 350 degree. Trim, core and quarter the fennel bulb and scatter in the baking pan with the chicken. Roast the chicken breasts skin side up for 35-40 minutes until golden brown and juices run clear. Pour the remaining marinade over the chicken, cover with foil, and let rest for 10 minutes before serving.