Back to Baked Chicken, Potatoes, and Fennel All Reviews for Baked Chicken, Potatoes, and Fennel - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Baked Chicken, Potatoes, and Fennel Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Ingredients Ingredient Checklist 6 small white potatoes, 1 1/2 pounds, halved and sliced into 1/2-inch-thick half-moons 1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, and bulb halved then sliced 1/4 inch thick lengthwise (tough core removed and discarded) 4 cloves garlic, halved lengthwise 5 teaspoons olive oil Coarse salt and ground pepper 1 whole chicken, cut into 10 pieces (about 2 1/2 pounds) 1 can (14 1/2 ounces) reduced-sodium chicken broth
Cook’s Notes If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.
Gallery Baked Chicken, Potatoes, and Fennel
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Gallery
Baked Chicken, Potatoes, and Fennel
Baked Chicken, Potatoes, and Fennel
Baked Chicken, Potatoes, and Fennel
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 20 mins
Servings: 4
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Servings: 4
4
Ingredients
Ingredients
- 6 small white potatoes, 1 1/2 pounds, halved and sliced into 1/2-inch-thick half-moons 1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, and bulb halved then sliced 1/4 inch thick lengthwise (tough core removed and discarded) 4 cloves garlic, halved lengthwise 5 teaspoons olive oil Coarse salt and ground pepper 1 whole chicken, cut into 10 pieces (about 2 1/2 pounds) 1 can (14 1/2 ounces) reduced-sodium chicken broth
Directions
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, and bring to a boil. Add chicken and hot broth to potato mixture in baking dish; bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes. Garnish with fronds.
Cook’s Notes If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.
Cook’s Notes
If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.
Reviews (4)
Add Rating & Review
Reviews (4)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 10/24/2016 This is the best- make ahead, easy, delicious, impressive. I have made this for guests many times and frequently have people scraping the bottom of the dish to finish all the potatoes (and I mean literally scrape with a big spoon). I really can't say enough about how good it is and easy (for a martha recipe, it is exceptionally easy). The make ahead aspect is great and is great for dinner parties.
Martha Stewart Member Rating: Unrated 12/30/2008 One of my favorite dishes ever! I have shared this recipe with just about everyone I know. Except, double the broth and garlic. Also, I use boenless skinless breasts and thighs instead. It is wicked good!!!!!!
Martha Stewart Member Rating: Unrated 11/23/2008 Savory and delicious! I love it and make it often during Winter. I don't brown the chicken in a skillet and it still comes out great, I just put the pieces in the baking dish skin side up.
Martha Stewart Member
Rating: Unrated 10/24/2016
This is the best- make ahead, easy, delicious, impressive. I have made this for guests many times and frequently have people scraping the bottom of the dish to finish all the potatoes (and I mean literally scrape with a big spoon). I really can’t say enough about how good it is and easy (for a martha recipe, it is exceptionally easy). The make ahead aspect is great and is great for dinner parties.
Rating: Unrated
Rating: Unrated 12/30/2008
One of my favorite dishes ever! I have shared this recipe with just about everyone I know. Except, double the broth and garlic. Also, I use boenless skinless breasts and thighs instead. It is wicked good!!!!!!
Rating: Unrated 11/23/2008
Savory and delicious! I love it and make it often during Winter. I don’t brown the chicken in a skillet and it still comes out great, I just put the pieces in the baking dish skin side up.
All Reviews for Baked Chicken, Potatoes, and Fennel
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Chicken, Potatoes, and Fennel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
