Roasted Chicken, Potatoes and Fennel

Hands on: 10 min, Total: 1 hr 30 mins

Hands on: 10 min, Total: 1 hr 30 mins

Ingredients

1 pound baby potatoes (about 16)

4 small fennel bulbs, quartered

8 cloves garlic (unpeeled)

2 tablespoons olive oil

salt & pepper

1 whole chicken (3 1/2 - 4 pounds)

1/4 parsley leaves

Instructions

  1. Heat your oven to 450 degrees F.
  2. on a rimmed baking sheet toss potatoes, fennel and garlic with 1 tablespoon evoo, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Rub chicken with 1 tablespoon oil, 1 teaspoon salt and place with veggies.
  4. Roast, tossing veggies and basting chicken once until 165 degrees F internal temperature, 65- 75 minutes.
  5. Let rest 10 mins before carving.
  6. Toss veggies with parsley and serve!
Main DishesDenise ClontsComment