Delicious Thyme Roasted Chicken and Fennel
Ready In: 1 hr
Serves: 3-4
Ingredients
- 1 whole chicken, cut into pieces
- 4 medium red potatoes, and cut into large pieces (leave on skin on potatoes)
- 1 large fennel bulb, trimmed and cut into 8 wedges (about 1-1/2 pounds)
- 1 large red onion, cut into 8 wedges
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, or to taste)
- salt and pepper
- 1 teaspoon garlic powder (optional)
- 1⁄4 cup olive oil
- 1⁄3 cup water
Directions
- Set oven to 400 degrees.
- Prepare and grease a large roasting pan (about 17x11-inch).
- Arrange the chicken skin side up in the pan.
- Place the potatoes, fennel and onion around the chicken.
- Sprinkle the chicken with salt and pepper, garlic powder (if using) and thyme.
- Drizzle oil over chicken and veggies.
- Roast/cook uncovered for 20 minutes.
- Remove and baste with drippings from the pan.
- Place back in oven and bake for about another 20-25 minutes more, or until chicken is done.
- Transfer chicken and veggies to a platter.
- Skim off fat from drippings.
- Add in about 1/3 cup water to the roasting pan; bring to boil (I do this on top of the stove) and boil over medium heat, stirring constantly until brown bits are loosened from bottom of the pan.
- Spoon juices over chicken and veggies.
- Delicious!
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