One-Pan Roast Chicken, Fennel, and Root Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve a salad and some wine alongside, and you're ready for company. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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