Lemon Fennel Chicken

Learn how to make this super simple one pan spring inspired lemon fennel chicken. It’s gluten free, Paleo, Keto and GAPS friendly and sure to be a hit!

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Lemon fennel chicken is a family favourite at our house and I’m sure it’ll become a family favourite of yours, too.

This traybake is perfect for an easy weeknight dinner. It ticks all the boxes for quick, low maintenance midweek meals that can be prepared with the absolute minimum amount of effort, taste great, and ideally be eaten as leftovers the following day.

This is a Full GAPS Diet and Stage 4 recipe as it is baked in the oven. If you are at stage 4 you will want to avoid eating the lemon slices and just use them for flavoring.

Why eat lemon fennel chicken?

Fennel – Is a high fiber fresh herbs with an anise or licorice flavour. It supports healthy digestion by reducing inflammation in the bowels, decreasing bacteria that cause gassiness, and is a good natural remedy for constipation (source).

Lemon – High in vitamin C, folate, potassium, flavonoids and has many antibacterial and antifungal properties. It also contains citric acid which deters the formation of kidney stones and breaks up small stones that are forming (source).

Low carb – The combination of lemon, fennel and cauliflower in this recipe make the dish naturally low in carbohydrates. This is a great option for those on the GAPS diet experiencing yeast issues or are following a keto diet.

Choosing quality ingredients

When it comes to sourcing your ingredients there are a few things to consider with your health goals in mind, especially on the GAPS Diet. These include:

• Opting for organic produce where possible to help with increased nutrient uptake and a reduction on toxins (pesticides) on the body.
• Opting for pasture raised chicken, where then chickens have spent their days outside on pasture with, they can forage for bugs and grasses which results in meat that is higher in omega-3 fatty acids, vitamin E, and conjugated linoleic acid (CLA).

Do you have to brown the chicken first?

No, the oven will brown the chicken. For extra crispy skin, pat it dry before placing on the baking tray.

Lemon Fennel Chicken Ingredients

• 6-8 chicken drumsticks, skin on (bone in thighs or Maryland cuts also work well)
• 1-2 tbsp ghee, melted
• 1/4 tsp sea salt
• 2 tsp fresh oregano, finely chopped
• 2 tsp fresh thyme, finely chopped,
• 1 lemon
• 1 bulb fennel
• ½ head of cauliflower
• 8-10 garlic cloves

Tools & Equipment Needed

• Baking tray – consider using glass or stainless steel
• Chopping board
• Knife
• Measuring spoons

How to make Lemon Fennel Chicken

Step 1: Preheat the oven to 180°C fan-forced (400°F).

Step 2: Add cauliflower, fennel and garlic to a baking dish to create a bottom layer.

Step 3: Place chicken on top/ mixed in with the veggies, then thinly slice the lemon and add around the drumsticks.

Step 4: Drizzle melted ghee over drumsticks and veggies, then sprinkle with oregano, thyme and salt.

Step 5: Place in oven and bake for 40-45 minutes or until cooked through.

Step 6: Remove from oven and let it rest for 5-10 minutes before serving.

Store in an airtight container in the fridge for up to 3 days.

Note: Chicken drumstick can be substituted for chicken thighs bone in or out, just adjust cooking to accordingly.

Serve with home mayo and sauerkraut.

If you loved this recipe, you’ll LOVE all the others in this category. Check out all my dinner recipes here!

More GAPS Diet Recipes

Slow Cooker Lamb Pot Roast

Garlic Mint Lamb Chops

Baked Breakfast Sausage

GAPS and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.