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2 chicken breasts or 4 thighs skin on, bone-in
1/4 cup olive oil
sea salt to cover
fresh ground Tellicherry black pepper to cover
1-1/2 teaspoons or to cover Italian Fennel Pollen
This is a perennial favorite in our house -- always the first choice and a must for fennel lovers.
So crazy easy for fantastic results makes the mundane go away with ease.
Directions:
1. Preheat oven to 350 degrees (F)
2. Pat the chicken dry.
3. Brush chicken liberally with olive oil. 4. Salt and Pepper and Fennel Pollen covering both sides
5. Bake chicken breasts in a small roasting pan in the oven until done - 165F internal temp - about 25 to 35 minutes.