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Roasted Chicken, Potatoes, and Fennel

Roasted Chicken, Potatoes, and Fennel
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Serves 4| Hands-On Time: | Total Time:


  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.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 674
  • Fat 33g
  • Sat Fat 8g
  • Cholesterol 166mg
  • Sodium 1,007mg
  • Protein 57g
  • Carbohydrate 38g
  • Sugar 2g
  • Fiber 10g
  • Iron 5mg
  • Calcium 172mg
What does this mean? See Nutrition 101 .

Quick Tip

For extra flavor, toss the vegetables with chopped fennel fronds just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.