Fennel Roasted Chicken Breasts (Adapted from Cooking Light)
1 T Rosemary (chopped)
1 t lemon zest
2T lemon juice
2T olive oil
1T fennel seeds, crushed
3 cloves garlic, minced
4 bone-in chicken breasts*
Combine all ingredients except the chicken breasts. Dry the chicken with paper towels. Loosen the skin by inserting fingers between meat and skin - gently. Rub mixture under the skin and on the top of the skin. Place chicken skin side up in a pan. Bake at 425 for 35 minutes or until done.
They recommend spraying the pan and the top of the chicken with cooking spray. I did not find either necessary. The crust was nice and crisp. As I said I hate the name, I think the fennel flavor really comes through and needed to be in the title of the recipe.
*I had 2 mutantly large chicken breasts and this was enough for both.