Iron skillet chicken with fennel, onion, corn, and jalapeno...simple recipes

Iron skillet chicken with fennel, onion, jalapeno and an herb-based sauce drizzled across the top of the chicken. Fresh roasted corn will be added to the skillet after a quick sauté.   

It was a rainy Friday and not much to do other than eat. After opening the freezer and seeing the three chicken breasts alongside three hamburger patties; I chose chicken. Most of the ingredients were available in my pantry and refrigerator except the fennel. If you've tried roasted fennel, it's a sweet treat with a bit of a licorice flavor. It's not overpowering and more flavorful than celery. 

There's a particular marinade that I make that's a go-to for many of my grilled meats. I decided to add a few more dried herbs to the special marinade to pour directly over the chicken before roasting it in the oven. 

Most of the ingredients are readily available in cupboards and refrigerators. If you're missing one or two items, you may always improvise.  Let's get to it!

Ingredients:
3 chicken breasts
3 T. olive oil
A pat of butter
A medium onion
A fennel bulb
3 ears of fresh corn on the cobb
A large jalapeno (seeded and membranes removed)
2 T. lemon juice
Tsp. lemon zest
Tsp. of oregano
1/2 tsp. of dillweed
1/4 tsp. salt
1/4 tsp. pepper
3 cloves of garlic (chopped and crushed)

Roasted chicken with fennel, corn, onion, and jalapeno right out of the oven.

Plated roasted chicken with fennel, corn, onion, and jalapeno. 

Directions:
Lightly salt and pepper the chicken breasts and sear in the iron skillet with a tablespoon of olive oil. Go ahead and sear both sides. Remove the chicken from the pan and set aside. 

Make the herb olive oil with the remaining oil (two tablespoons), salt, pepper, 2 T. lemon juice, lemon zest, oregano, dillweed, and garlic. Whisk together. 

Slice the fennel and onion and chop the jalapeno. Place in the iron skillet. Add the seared chicken breasts. Drizzle the herb olive oil over the top of the chicken. 

Shuck the corn and cut off the cob. Heat a pat of butter in a small skillet. Add the corn, salt, and pepper to taste, and sauté for a couple of minutes. Once sautéed, add the corn to the skillet with the chicken.

Cover the skillet with aluminum foil and place in a 400-degree onion for 30 to 40 minutes. Halfway through the roast, spoon some of the liquid over the chicken. Once the chicken reaches 165 degrees, take the skillet out of the oven to sit for 10 minutes. Serve.