What’s for dinner? How about Baked Honey Mustard Chicken with Tomatoes and Fennel? This one pan meal couldn’t be easier to make and is jam-packed with chicken, tomatoes and fennel. Serve it alongside a bowl of cooked rice and you’ve got yourself a quick and easy meal that is beyond delicious. This dish requires minimal prep and clean-up! Who doesn’t love the sound of that?!
My Honey Mustard Chicken with Tomatoes and Fennel recipe starts off with bone-in, skin-on chicken thighs. The chicken thighs are coated in a sweet, sticky and savoury honey mustard sauce, that is simply the chef’s kiss! The chicken thighs are then nestled amongst sweet and vibrant grape tomatoes, anise-flavoured fennel, briny Kalamata olives and bright lemon! All the ingredients go into a single pan and are cooked until the chicken is crispy, juicy and tender, the tomatoes have burst and the fennel has beautifully caramelized. The result - a crispy, juicy, sweet and savoury bite that will have you going back for more!
For all you chicken lovers out there, this dish is for you! It makes for the perfect, quick and easy weeknight meal, is ideal for meal prepping (as it makes quite a few servings) and is elegant enough to serve at your next date night or dinner party. If you are looking for a dish that will have you saying “winner, winner, chicken dinner”, then you’ll have to give this recipe a try! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting dinner ideas, try my Piri Piri Chicken, Orecchiette with Sausage and Rapini, Pasta al Limone and Creamy Cajun Pork Chop recipes!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Serves: 6 - 8
Ingredients:
3 1/3 lbs bone-in, skin-on chicken thighs (approx. 1 1/2 kg)
1/4 cup Dijon mustard
3 Tbsp honey
3 Tbsp extra virgin olive oil, divided
1/2 tsp garlic powder
1/2 tsp kosher salt, divided
1/4 tsp freshly ground pepper
1/4 tsp red pepper flakes
1 lb grape tomatoes
1 fennel bulb, halved, cored and cut into 1/2 inch slices (See Notes below)
1 small lemon, cut into 1/4 inch slices
1/2 cup Kalamata olives, drained
1/4 cup fresh flat leaf parsley, roughly chopped
Cooked rice, for serving
Instructions:
Preheat the oven to 425F and set aside a 9” x 13” baking dish.
Prepping the Chicken Thighs: While the oven is preheating, remove the chicken thighs from the refrigerator and let them come to room temperature for 30 minutes. Pat the chicken thighs dry with a paper towel and set aside.
Making the Honey Mustard Sauce: To a medium bowl, add the mustard, honey, 1 1/2 Tbsp olive oil, garlic powder, 1/4 tsp salt, freshly ground pepper and red pepper flakes. Whisk until fully incorporated.
To the baking dish, add the grape tomatoes, fennel, lemon and olives. Drizzle with the remaining 1 1/2 Tbsp olive oil and 1/4 tsp salt. Toss until well coated.
Arrange the chicken thighs over top of the tomato mixture and brush them with honey mustard sauce.
Bake for 50 minutes or until the chicken has cooked through and the juices run clear. If the chicken is browning a little too quickly, cover the baking dish with aluminum foil. You know your chicken thighs are cooked when, using a digital thermometer, the chicken thighs reach an internal temperature of 165F (74C).
Let the chicken thighs rest for 10 minutes. Then, transfer the chicken thighs to a serving platter alongside some braised tomatoes and fennel and cooked rice. Garnish with chopped parsley. Pour the pan juices over top and serve and enjoy!
Notes:
Fennel Bulb: If you have never worked with fennel, then have no fear! I’m here to show you how to handle and prepare this vegetable. Give the fennel a quick rinse and pat dry. Using a sharp knife, cut off the root end and stalks of the fennel and discard them. Set the fennel bulb onto a cutting board, root side down, and cut it in half widthwise. To remove the core, lay the fennel cut side down and cut a triangle into the base. Discard the core. Now, widthwise, cut the fennel bulb into 1/2 inch slices and set aside.
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