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Epicurious

One-Pan Roast Chicken, Fennel, and Root Vegetables

4.1

(22)

Serve a salad and some wine alongside, and you're ready for company.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsChickenPoultryFennelRoot VegetableVegetableMainDinnerNut FreeGluten FreeDairy FreeSheet-Pan DinnersRoastPassoverRosh HashanahBon Appétit
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