Baked Chicken, Potatoes, and Fennel
Recipe GLPRb75493ab63f058
This Mediterranean-inspired baked chicken dish combines tender chicken pieces with roasted potatoes and aromatic fennel. The vegetables caramelize gently in olive oil and chicken broth, creating a savory, one-pan meal that's naturally dairy-free and full of wholesome flavors.
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Ingredients
6 small white potatoes (about 1 1/2 pounds), halved and sliced into 1/2-inch-thick half-moons
1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, bulb halved and sliced 1/4 inch thick lengthwise with tough core removed
4 cloves garlic, halved lengthwise
5 teaspoons olive oil
to taste Coarse salt
to taste Ground black pepper
1 whole chicken (about 2 1/2 pounds), cut into 10 pieces
1 can (14 1/2 ounces) reduced-sodium chicken broth
Directions
Preheat oven to 425°F.
In a large roasting pan, toss the sliced potatoes, fennel bulb slices, fennel stalks, fennel fronds, and halved garlic cloves with 4 teaspoons of olive oil. Season generously with coarse salt and ground black pepper.
Spread the vegetable mixture in an even layer and roast for 20 minutes, stirring halfway through, until the vegetables begin to soften and lightly brown at the edges.
While vegetables roast, pat the chicken pieces dry with paper towels. Season all sides generously with coarse salt and ground black pepper.
Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Working in batches if needed to avoid crowding, sear the chicken pieces skin-side down for 4–5 minutes until golden brown. Flip and sear the other side for another 3–4 minutes. (The chicken does not need to be fully cooked at this stage.)
Remove the roasting pan with the partially roasted vegetables from the oven. Nestle the seared chicken pieces among the vegetables.
Pour the reduced-sodium chicken broth around the vegetables and chicken. Do not stir; let the liquid settle naturally around the ingredients.
Return the pan to the oven and bake uncovered for 35–40 minutes, until the chicken is cooked through (165°F measured at the thickest part of the thigh, not touching bone), the potatoes are tender when pierced with a fork, and the fennel is soft and slightly caramelized.
Remove from the oven and let rest for 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
