One Pan Roasted Chicken With Potatoes And Fennel Recipes

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SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES



Sheet Pan Roast Chicken Thighs with Fennel and Potatoes image

Yield 4

Number Of Ingredients 13

¼ cup olive oil
1 tsp grated lemon zest
¼ cup lemon juice
1 tbsp honey
¼ tsp each salt and pepper
8 chicken thighs (2 lb/900 g)
1 fennel bulb, cut into wedges
4 red potatoes, cut into wedges
1 red onion, cut into wedges
12 cloves garlic
10 sprigs fresh thyme
2 tbsp fennel fronds
4 lemon wedges

Steps:

  • Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.
  • Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are tender and chicken is cooked through. Garnish with fennel fronds and serve with lemon wedges.

Nutrition Facts :

ONE-PAN ROAST CHICKEN, FENNEL, AND ROOT VEGETABLES



One-Pan Roast Chicken, Fennel, and Root Vegetables image

Provided by Mary Tripoli

Categories     Chicken     Potato     Roast     Fennel     Root Vegetable     Carrot     Fall     Bon Appétit     New York

Yield Makes 4 servings

Number Of Ingredients 7

1 4-pound chicken
4 tablespoons olive oil
3 large russet potatoes (about 2 pounds), peeled, quartered lengthwise, then halved crosswise
4 large carrots, peeled, quartered lengthwise, halved crosswise
2 fresh fennel bulbs, fronds trimmed and reserved, bulbs quartered
1 1/2 teaspoons dried oregano
3/4 teaspoon garlic powder

Steps:

  • Preheat oven to 425°F. Rinse chicken; pat dry with paper towels. Rub chicken with 1 tablespoon oil; sprinkle with salt and pepper. Place in center of large rimmed baking sheet. Roast 15 minutes.
  • Meanwhile, toss potatoes, carrots, and fennel with remaining 3 tablespoons olive oil in large bowl to coat. Crumble oregano in small bowl; mix in garlic powder. Sprinkle all but 1/4 teaspoon oregano mixture over vegetables; toss to coat.
  • Arrange vegetables around chicken on baking sheet. Sprinkle chicken with remaining 1/4 teaspoon oregano mixture. 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. Arrange chicken and vegetables on platter; garnish with reserved fennel fronds. Scrape any pan juices into bowl and serve alongside.

ONE-PAN ROASTED CHICKEN WITH POTATOES AND FENNEL



One-Pan Roasted Chicken with Potatoes and Fennel image

This simple, no-fuss meal is flavorful and nutritious!

Provided by Raia

Categories     Main Course

Time 45m

Number Of Ingredients 7

6 pieces bone-in chicken (I used drumsticks)
6 russet potatoes
1 fennel bulb
1/2 yellow onion
2 tablespoons basil
1 teaspoon salt
1/4 cup coconut oil (melted)

Steps:

  • Preheat oven to 400°.
  • Slice the potatoes in half, then chop them into 1/2-inch thick pieces.
  • Slice the fennel into 1-inch chunks about 1/2 an inch thick.
  • Dice the onion.
  • In a large bowl, combine everything, stirring until the meat and veggies are evenly coated with the herbs, salt and coconut oil.
  • Pour and spread onto a large jellyroll pan (a cookie sheet with sides) and bake for 35 minutes, or until chicken is cooked through and potatoes are tender.

Nutrition Facts : Calories 397 kcal, Sugar 3 g, Sodium 630 mg, Carbohydrate 63 g, Fiber 6 g, Protein 8 g, Fat 14 g, SaturatedFat 12 g, Cholesterol 1 mg, ServingSize 1 serving

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