One-Pan Roasted Chicken with Potatoes and Fennel
Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
This simple, no-fuss meal is flavorful and nutritious!
Servings: 4
Calories: 397kcal
Author: Raia
- 6 pieces bone-in chicken I used drumsticks
- 6 russet potatoes
- 1 fennel bulb
- 1/2 yellow onion
- 2 tablespoons basil
- 1 teaspoon salt
- 1/4 cup coconut oil melted
Preheat oven to 400°.
Slice the potatoes in half, then chop them into 1/2-inch thick pieces.
Slice the fennel into 1-inch chunks about 1/2 an inch thick.
Dice the onion.
In a large bowl, combine everything, stirring until the meat and veggies are evenly coated with the herbs, salt and coconut oil.
Pour and spread onto a large jellyroll pan (a cookie sheet with sides) and bake for 35 minutes, or until chicken is cooked through and potatoes are tender.
Calories: 397kcal | Carbohydrates: 63g | Protein: 8g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 1mg | Sodium: 630mg | Potassium: 1595mg | Fiber: 6g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 3mg
courses: Main Course
cuisine: American
keyword: chicken, dinner, easy, gluten free, grain free, main course