Recipe Categories
Poultry
Chickens
Baked Chicken

Lynn's Baked Whole Cut Up Chicken With Potatoes & Fennel

If you can't find fennel bulbs with the fronds attached, omit the garnish, or use fresh dill, instead.

6 small white potatoes (1 1/2 pounds), halved and sliced 1/2 inch thick
1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, bulb sliced 1/4 inch thick lengthwise (tough core removed)
4 garlic cloves, halved lengthwise
5 teaspoons olive oil, divided
Coarse salt and ground black pepper
1 whole chicken, cut into 10 pieces (about 2 1/2 pounds)
1 can (14 1/2-ounce) reduced-sodium chicken broth

Preheat oven to 425 degrees.

In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.

Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil.

Season chicken with salt and pepper. Cook, starting with skin side down, until browned on both sides, 6 to 10 minutes. Remove chicken.

Wipe skillet with a paper towel. Add broth; bring to a boil.

Add chicken and hot broth to potato mixture. Bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes.

Garnish with fronds.