Roast Chicken With Fennel
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup extra virgin olive oil, or as needed
- 2bulbs fennel, trimmed and cut into ¼-inch-thick slices
- Salt and freshly ground black pepper
- 1whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
- Chopped fresh parsley leaves for garnish
- Lemon wedges
Nutritional analysis per serving (4 servings)
844 calories; 64 grams fat; 16 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 12 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 57 grams protein; 1019 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
- Step 2
Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
- Step 3
The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
Private Notes
Comments
Step 3 says "done in 30 minutes". Is that 30 additional minutes after the initial 15 minute roast OR 0 minutes total?
This dish was fantastic, but I made a few adjustments. First I used skinned and boned thighs, which I browned in a cast iron skillet while the fennel was roasting. Added herb de Provence to the chicken to enhance the fennel flavor of the dish. Before adding the chicken to the fennel, I deglazed the pan with white wine. Before serving, added lemon zest, olives and capers to counter the sweetness of the roasted fennel. Lovely taste and looks beautiful!
Great weeknight recipe! I added a few cloves of minced garlic, green scallions and a squeeze of lemon juice to the fennel, and it really brought out the flavors of the dish.
Only had one fennel bulb so I added onion and garlic for extra flavor. Carrots and cauliflower to make a one dish meal. Good flavor with minimal effort.
This is a go-to recipe in my house, though I don’t love fennel - rather, I’ve found it’s an adaptable recipe that can take any vegetables you have around and want to roast! Root vegetables are great but it can also take more delicate veggies. A combo of potato, carrot, onion, and whole garlic cloves is great, but you could also throw in some greens, mushrooms, or cherry tomatoes. It all roasts nicely in the chicken juices, great for sopping up with some crusty bread. I add some grated Parmesan onto the chicken skin for some added savoriness and crispness. I do this in a 10-inch cast-iron pan, which perfectly fits three to four bone-in thighs, and enough veggies for two.
This is one of the best and easiest recipes ever!! My family loves it! I recently made with just chicken breasts on the bone as that’s what my family prefers and it still came out delicious!
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