Lemon-Garlic Chicken Maryland with Fennel and Broccoli
A Bright and Savory Mediterranean Delight
Elevate your dinner with this Lemon-Garlic Chicken Maryland with Fennel and Broccoli, a vibrant dish bursting with Mediterranean flavors. Tender chicken, aromatic fennel, crisp broccoli, and zesty lemon come together for a hearty yet refreshing meal. Perfect for a cozy weeknight or an impressive gathering, this dish shines with simple ingredients and bold tastes. Pair it with rice or crusty bread to soak up the delicious juices!
Delicious Lemon-Garlic Chicken Maryland ready to serve!
Prep Time
Cook Time
Total Time
Servings
4
4
Ingredients
- 4 Chicken Maryland pieces (thigh and drumstick)
- 1 fennel bulb, thinly sliced (0.635 cm)
- 1 red onion, cut into wedges
- 1 head of broccoli, cut into small florets
- 4 garlic cloves, smashed
- 2 lemons (1 juiced, 1 sliced)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- Optional: Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Set oven to 400°F (200°C).
- Prep Marinade: In a bowl, mix 2 tbsp olive oil, juice of 1 lemon, smoked paprika, oregano, cumin, minced garlic (2 cloves), 1 tsp salt, and 1/2 tsp black pepper.
- Marinate Chicken: Pat Chicken Maryland pieces dry. Rub half the marinade over the chicken, coating well. Set aside.
- Prep Fennel and Onion: In a large baking dish, toss fennel slices, red onion wedges, and remaining 2 smashed garlic cloves with half the remaining marinade (reserve the rest for broccoli). Spread evenly.
- Start Baking: Place chicken skin-side up among the fennel and onion. Tuck lemon slices around the dish. Bake for 15 minutes.
- Add Broccoli: Toss broccoli florets with the reserved marinade. Remove the baking dish from the oven, add broccoli, and gently stir among the vegetables. Return to the oven.
- Finish Baking: Bake for another 25–30 minutes, until the chicken reaches 165°F (75°C) internally and the skin is golden. Vegetables should be tender and slightly caramelized. If chicken browns too quickly, cover loosely with foil.
- Serve: Rest chicken for 5 minutes. Garnish with parsley if desired. Serve with roasted vegetables and pan juices.
Notes
- Pantry Staples: Add a splash of chicken stock (1/4 cup) to the dish before baking for extra flavor.
- Spice Variations: Swap cumin for ground coriander or add chili flakes for heat.
- Serving Suggestion: Pair with rice or crusty bread.
