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One-Pot Chicken with Fennel and Tomatoes

Try chicken a whole new way! And it’s so easy—do it all in one pot or skillet. Who isn’t always looking for new tried-and-true chicken recipes that are easy and delicious? Welcome to One-Pot Chicken with Fennel and Tomatoes! You can even just serve this dish family-style right from the pot on a trivet on your table—clean-up is easier, too!

One-pot chicken with fennel and tomatoes

One-Pot Chicken with Fennel and Tomatoes

  • Author: Norann Oleson
  • Prep Time: 16 minutes
  • Cook Time: 44 minutes
  • Total Time: 1 hour
  • Yield: Serves 4 1x


  • 6 skin-on, bone-in chicken thighs (about 2 pounds)
  • Kosher salt
  • 2 tablespoons, plus 1/4 cup, extra-virgin olive oil
  • 1 fennel bulb cut into uniform 1-inch bite-size pieces. Reserve fronds (the leafy top that is grassy-looking and dill-like) for the dressing. Discard the stalks (or save and freeze to make stock later).
  • 2 medium red potatoes with skin on, washed and cut into bite-size one-inch cubes
  • 2 shallots, peeled and sliced lengthwise
  • 1 large beefsteak tomato, cut crosswise into 1/2-inch round slices
  • 1 lemon, 1/2 of lemon cut into rounds
  • Freshly ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Pat dry both sides of chicken thighs to remove excessive moisture, and season all over (both sides) with salt.
  3. Use oven-proof skillet on the stovetop, and heat 2 tablespoons olive oil over medium heat.
  4. Place chicken thighs in hot oil, skin-side down, and cook for 10 minutes uncovered, until skin is crispy brown. Turn chicken pieces over with tongs and cook 8 more minutes uncovered on the skinless side. Transfer cooked chicken thighs to a platter, skin-side up.
  5. Increase skillet heat to medium-high and add sliced fennel, sliced shallots, cubed potatoes, and lemon rounds. Cook for about 6 minutes, stirring occasionally until fennel and potatoes begin to soften.
  6. Season skillet contents with salt and pepper and remove from heat.
  7. Arrange tomato rounds and chicken thighs in skillet on top of fennel mixture.
  8. Place skillet in oven, uncovered, to roast for about 20 minutes. When done, remove skillet from oven, and let it rest for 5 minutes.
  9. While skillet is roasting, prepare dressing by chopping fennel fronds (the leafy, grassy, dill-like tops) and squeezing juice out of remaining 1/2 lemon.
  10. Whisk together lemon juice and fennel fronds in a small bowl, stirring in remaining 1/4 cup olive oil. Season with salt and pepper.
  11. Spoon dressing over chicken and serve.

Have you tried this recipe? How did this dish turn out for you? Please tell us in the comments below.

  • I made this dish for dinner last night, and oh what flavor! Delicious meal for a snowy evening, yet not too filling (light and tasty). A total home run!

    • Norann O.

      Hi Bill, I’m so glad you enjoyed this recipe. Now that you’re a hard-core fan of fresh fennel, let me suggest you try our Roasted Fennel recipe. This is a favorite of mine – the anise flavor is so mellow, yet surprising. It’s also fun to see if your dinner companions can guess what they’re eating!


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