Delicious Thyme Roasted Chicken and Fennel

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READY IN: 1hr
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
  • 13
    cup water
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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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