Roasted Chicken with Potatoes, Fennel and Onions

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  • Ready in: 40
  • Serves: 4
  • Cal: 325
  • By: Washington Potato Company
Roasted Chicken with Potatoes, Fennel and Onions

Ingredients

  • 1 lb. Washington red potatoes
  • 1 large fennel bulb, cored and cut into ¼ - inch thick wedges (save tops for garnish)
  • 2 red onions, thickly sliced
  • 12 garlic cloves, peeled and halved
  • 4 chicken thighs, about 1 ½ lbs.
  • 1 tablespoon extra - virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon fennel seeds, crushed
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
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