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One-Pan Roasted Chicken with Potatoes and Fennel

Prep: 10 mins
Cook: 35 mins
Total: 45 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