Roast Chicken Breasts with Fennel and Diced Potatoes

1. 1

   Preheat the oven to 375.

2. 2

   In a medium roasting pan, toss the potatoes with the garlic and 2 tablespoons of the olive oil and season with salt and pepper.

3. 3

   Roast the potatoes for 25 minutes, until they are partially cooked.

4. 4

   Meanwhile, rub the chicken on both sides with the remaining 1 tablespoon of olive oil and sprinkle with the fennel pollen.

5. 5

   Season generously with salt and pepper.

6. 6

   Arrange the chicken breasts skin side up on top of the potatoes and roast for about 45 minutes, until the chicken and the potatoes are both cooked through.

7. 7

   Preheat the broiler.

8. 8

   Broil the chicken in the pan with the potatoes 4 inches from the heat for about 4 minutes, until the skin is crisp and golden.

9. 9

   Remove from the heat and let rest for 5 minutes.

10. 10

    Transfer the chicken, potatoes and garlic cloves to plates, drizzle with the pan juices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.