Chicken Roasted over Lemon, Fennel & Potato
Roasting chicken over fennel, potato, lemon, and garlic creates a simple one-pan meal, with the vegetables soaking up the flavorful juices as they cook. Use a whole chicken or your favorite bone-in chicken pieces.
Ingredients
- Chicken, whole or bone-in pieces 3–4 Lbs
- Olive oil, plus more as needed 2 Tbsp
- Potato, cut into 1-inch pieces 1 ½ Lbs
- Garlic, cloves separated & lightly crushed 1 head
- Lemon, thinly sliced 1 lemon
- Fennel bulb, thinly sliced 1–2 bulbs
- Bay leaf 2 leaves
- Dry white wine or chicken broth 1/2 cup
- Butter, optional 2 Tbsp
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat oven to 425°F. Pat the chicken dry, rub with olive oil, and season with salt and black pepper.
- Add the potato, garlic, lemon, fennel, and bay leaves to a large roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Arrange the chicken on top of the vegetables. Roast for 20 minutes, until the chicken begins to brown.
- Pour the wine or broth into the pan and reduce the oven temperature to 375°F. Continue roasting until the chicken reaches 165°F at the thickest part. Continue roasting chicken pieces for about 25–35 minutes, or a whole chicken for 50–70 minutes, depending on size.
- Transfer the cooked chicken to a plate. Stir the vegetables and return them to the oven for 10–15 minutes, if needed, until tender and lightly browned. If the pan looks dry, add a splash of broth or water. Add the butter, if using.
- Let the chicken rest for 10 minutes before serving with the roasted vegetables and pan juices.
Notes
- For chicken pieces, bone-in thighs, drumsticks, or a combination work especially well.
- Cooking time will vary depending on the size and type of chicken, so use an internal temperature of 165°F to determine when it is done.
- Recipe adapted from and image source: Julius Roberts, The Farm Table
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