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

Directions

  1. Preheat oven to 400°. Coat a large rimmed baking sheet with cooking spray.

  2. Scrub potatoes with a vegetable brush under cold running water. Cut into¼-inch wedges and transfer to a large bowl. Add the fennel, onions, garlic, chicken, oil, rosemary, fennel seeds, salt, and pepper and toss to mix. Lift out the chicken and set aside.

  3. Arrange potato mixture evenly on the prepared baking sheet. Arrange chicken on top of the potato mixture. Roast 30 minutes. Remove from oven, stir the vegetables. Return to oven and cook until vegetables are browned and tender and an instant-read thermometer inserted into the thickest portion of the thigh registers 175°, about 20 minutes longer. Discard chicken skin before serving.

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Washington State Potato Commission

The mission of the WSPC is to support an economically and environmentally sustainable Washington State potato industry by providing strong leadership and innovation, and building partnerships to meet the demands of global consumers.

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Office Hours:
Monday – Friday 8am to 5pm

108 S Interlake Road
Moses Lake, WA 98837

Phone: (509) 765-8845
Fax: (509) 765-4853