Who doesn't like herb-roasted chicken and potatoes? Everyone in my family loves to eat 'em and fennel smells so sweet and fragrant--like licorice--and since my husband loves fennel, I have a lot of it growing in my garden.
Sometimes I have to work to think up ways to use fennel. But a friend told me about a lemon fennel chicken she had for dinner and I thought, "I can do that."
So, I did.
I added my own little twist to the dish: garlic and parsley, plus some kosher salt to spice up the dish.
To get started, I went out to the garden and picked the fennel and parsley, plus (in my opinion) you can never have too many tomatoes so I grabbed a few of those.
Then I rinsed off the garden goodies and chopped up the parsley and fennel. My husband squeezed some fresh lemon over the herb mixture and cut up the chicken breasts to make a nice pocket for stuffing my herbs inside.
We stuffed the chicken breasts with our herb mixture and added some fresh chopped garlic. Of course we had to add a little extra salt and pepper but you could add whatever spices you like.
Then we baked the chicken at 400 for about a half hour (next time I will cover the chicken in foil. That will help cut down on the dish washing and seal the moisture inside the chicken. 
Plus, I (meaning my husband) chopped up some red potatoes, drizzled olive oil over them and mixed in some onion soup mix. When the potatoes were well-coated, I baked them on 350 for about an hour.
Then I chopped up some fresh fruit for a little fruit salad and made some homemade lemon ice-tea. I even added some lemon zest to the brew and it was really yummy.
This dinner took a little longer than I usually spend during the work week but with my husband's help it was fun and turned out oh-so-tasty. I hope you'll try it.
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