Scatter the cherry tomatoes on top, then bake in a preheated 425°F oven for 25-30 minutes flipping the chicken halfway.

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

How many times have you cooked a chicken piccata and wondered ... or it can stand alone as a side, like this fennel spinach saute. When you cook the fennel generously, either in broth or butter ...

A chicken, potato and fennel bake by Viva recipe editor Angela Casley. Photo / Babiche Martens Make weeknight cooking a breeze with tray bake dinners, advises Nikki Birrell. Simple by design ...

Add celery, carrots, onions and peels, dark green part of leek, chopped fennel, garlic ... Add reserved chicken skin, and cook until fat is rendered, about 10 minutes. Transfer skin to a plate ...

Add the chicken, fennel and pears back to the pan and cook for a few minutes until everything is warmed through. For those who like their roast chicken with a bit of kick – ginger, chilli and ...

Preparing Skillet Chicken With Lemon ... followed by the onion and fennel, and cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic, cumin, coriander, crushed ...

My Italian friend, Daniela Musio, loves to cook. So, when she mentioned that her family likes her special easy summer dish, I asked her about it. She said that she cooks chicken with fresh fennel ...

So today’s lineup of weeknight-friendly recipes includes five New York Times Cooking chicken recipes — the New York Times chickens, if you will — that I cook ... s adding fennel or cumin ...

Add fennel, leek, and shiitake mushrooms and cook for 5 minutes. Stir in mint and cook for 2 more minutes. Remove from heat. Step 4: Add chicken breast and soy sauce to the broth and cover.