One-Pan Roast Chicken, Fennel, and Root Vegetables

1. 1

   Preheat oven to 425F.

2. 2

   Rinse chicken; pat dry with paper towels.

3. 3

   Rub chicken with 1 tablespoon oil; sprinkle with salt and pepper.

4. 4

   Place in center of large rimmed baking sheet.

5. 5

   Roast 15 minutes.

6. 6

   Meanwhile, toss potatoes, carrots, and fennel with remaining 3 tablespoons olive oil in large bowl to coat.

7. 7

   Crumble oregano in small bowl; mix in garlic powder.

8. 8

   Sprinkle all but 1/4 teaspoon oregano mixture over vegetables; toss to coat.

9. 9

   Arrange vegetables around chicken on baking sheet.

10. 10

    Sprinkle chicken with remaining 1/4 teaspoon oregano mixture.

11. 11

    Roast chicken and vegetables until cooked through and golden, brushing chicken once with any pan juices and turning vegetables over once with spatula, about 1 hour.

12. 12

    Arrange chicken and vegetables on platter; garnish with reserved fennel fronds.

13. 13

    Scrape any pan juices into bowl and serve alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.