Baked Chicken with Potatoes, Fennel and Mint Recipe

Name: Baked Chicken with Potatoes, Fennel and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium fennel bulbs, quartered and cored; 2 tablespoons extra-virgin olive oil; 4 whole chicken legs (3/4 pound each)skin discarded, trimmed of all fat and separated into drumsticks and thighs; Salt and freshly ground pepper; 3/4 cup dry white wine; 1 cup water; 2 large Yukon Gold potatoes (1/2 pound each), peeled and sliced 1/4 inch thick; 1 large onion, thinly sliced; 4 garlic cloves, unpeeled; 3 bay leaves; 1 tablespoon chopped rosemary; 1 tablespoon chopped mint

Servings: persons

2 medium fennel bulbs, quartered and cored
2 tablespoons extra-virgin olive oil
4 whole chicken legs (3/4 pound each)skin discarded, trimmed of all fat and separated into drumsticks and thighs
Salt and freshly ground pepper
3/4 cup dry white wine
1 cup water
2 large Yukon Gold potatoes (1/2 pound each), peeled and sliced 1/4 inch thick
1 large onion, thinly sliced
4 garlic cloves, unpeeled
3 bay leaves
1 tablespoon chopped rosemary
1 tablespoon chopped mint

1
Preheat the oven to 425.
2
In a medium saucepan of boiling salted water, cook the fennel quarters over high heat for 5 minutes.
3
Drain well and pat dry.
4
In a large skillet, heat the olive oil until shimmering.
5
Season the chicken drumsticks and thighs with salt and pepper and cook over moderately high heat until browned, about 5 minutes per side.
6
Transfer the chicken to a large roasting pan, arranging the pieces around the edge.
7
Add the wine to the skillet and simmer over moderate heat for 2 minutes, scraping up any browned bits.
8
Add the water to the skillet and simmer for 1 minute, then pour the liquid into the roasting pan.
9
Arrange the potato slices in the center of the pan in an even layer.
10
Season with salt and pepper.
11
Arrange the onion slices on top of the potatoes and season with salt and pepper.
12
Scatter the garlic, bay leaves, rosemary and mint over all.
13
Arrange the fennel quarters over the onions.
14
Cover with foil and bake for about 35 minutes, or until the chicken is cooked and the potatoes and fennel are tender.
15
Transfer the chicken and vegetables to a platter.
16
Discard the bay leaves.
17
Set the roasting pan over high heat and boil until the pan juices are reduced to 2/3 cup, about 3 minutes.
18
Season the juices with salt and pepper and pour into a warmed gravy boat.
19
Serve the chicken, passing the juices separately at the table.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium fennel bulbs, quartered and cored, 2 tablespoons extra-virgin olive oil, 4 whole chicken legs (3/4 pound each)skin discarded, trimmed of all fat and separated into drumsticks and thighs, Salt and freshly ground pepper, and more.

Yes, Baked Chicken with Potatoes, Fennel and Mint falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken with Potatoes, Fennel and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions