Fennel Roasted Chicken Breasts

I hated the name of this recipe (originally Italian-Seasoned Roast Chicken Breasts) but the flavors sounded really good. I really don't really associate Rosemary with Italian seasoning but whatevs. I had these bone-in chicken breasts and wanted to do something simple and quick with them. I had thought of stuffing them with some goat cheese but was short on time.

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
salt/pepper
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.

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