Roasted Chicken, Potatoes, and Fennel

In this one-pot dish, the chicken roasts alongside the vegetables until cooked through—meaning there’s very little post-dinner cleanup.

roastedchickenp-otatoes-and-fennel
Photo by Ditte Isager
Roasted Chicken, Potatoes, and Fennel 3.2 58 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 674 calories
    • Fat 33 g
    • Sat Fat 8 g
    • Cholesterol 166 mg
    • Sodium 1,007 mg
    • Protein 57 g
    • Carbohydrate 38 g
    • Sugar 2 g
    • Fiber 10 g
    • Iron 5 mg
    • Calcium 172 mg
In this one-pot dish, the chicken roasts alongside the vegetables until cooked through—meaning there’s very little post-dinner cleanup.

Ingredients

  1. Check 1 pound baby potatoes (about 16)
  2. Check 4 small fennel bulbs, quartered
  3. Check 8 cloves garlic (unpeeled)
  4. Check 2 tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1 3 1⁄2- to 4-pound chicken, legs tied
  7. Check 1/4 cup fresh flat-leaf parsley leaves

Directions

  1. Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes, fennel, and garlic with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Rub the chicken with the remaining tablespoon of oil, 1 teaspoon salt, and ½ teaspoon pepper and nestle among the vegetables.
  3. Roast, tossing the vegetables and basting the chicken once, until the vegetables are tender and the internal temperature of the chicken registers 165° F in the thickest part of a thigh, 65 to 75 minutes. Let rest for at least 10 minutes before carving.
  4. Toss the vegetables with the parsley and serve with the chicken.