One-Pan Roast Chicken, Fennel, And Root Vegetables
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Rinse chicken; pat dry with paper towels
3
Rub chicken with 1 tablespoon oil; sprinkle with salt and pepper
4
Place in center of large rimmed baking sheet
5
Roast 15 minutes
6
Meanwhile, toss potatoes, carrots, and fennel with remaining 3 tablespoons olive oil in large bowl to coat
7
Crumble oregano in small bowl; mix in garlic powder
8
Sprinkle all but 1/4 teaspoon oregano mixture over vegetables; toss to coat
9
Arrange vegetables around chicken on baking sheet
10
Sprinkle chicken with remaining 1/4 teaspoon oregano mixture
11
Roast chicken and vegetables until cooked through and golden, brushing chicken once with any pan juices and turning vegetables over once with spatula, about 1 hour
12
Arrange chicken and vegetables on platter; garnish with reserved fennel fronds
13
Scrape any pan juices into bowl and serve alongside
14
Preheat oven to 425°F
15
Rinse chicken; pat dry with paper towels
16
Rub chicken with 1 tablespoon oil; sprinkle with salt and pepper
17
Place in center of large rimmed baking sheet
18
Roast 15 minutes
19
Meanwhile, toss potatoes, carrots, and fennel with remaining 3 tablespoons olive oil in large bowl to coat
20
Crumble oregano in small bowl; mix in garlic powder
21
Sprinkle all but 1/4 teaspoon oregano mixture over vegetables; toss to coat
22
Arrange vegetables around chicken on baking sheet
23
Sprinkle chicken with remaining 1/4 teaspoon oregano mixture
24
Roast chicken and vegetables until cooked through and golden, brushing chicken once with any pan juices and turning vegetables over once with spatula, about 1 hour
25
Arrange chicken and vegetables on platter; garnish with reserved fennel fronds
26
Scrape any pan juices into bowl and serve alongside