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