One-Pan Roasted Chicken with Potatoes and Fennel
This simple, no-fuss meal is flavorful and nutritious!
Servings: 4
Calories: 397kcal
Ingredients
- 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
Instructions
- 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.