Directions:
- Set oven to 400 degrees.
- Prepare and grease a large roasting pan (about 17x11-inch).
- Arrange the chicken skin side up in the pan.
- Place the potatoes, fennel and onion around the chicken.
- Sprinkle the chicken with salt and pepper, garlic powder (if using) and thyme.
- Drizzle oil over chicken and veggies.
- Roast/cook uncovered for 20 minutes.
- Remove and baste with drippings from the pan.
- Place back in oven and bake for about another 20-25 minutes more, or until chicken is done.
- Transfer chicken and veggies to a platter.
- Skim off fat from drippings.
- Add in about 1/3 cup water to the roasting pan; bring to boil (I do this on top of the stove) and boil over medium heat, stirring constantly until brown bits are loosened from bottom of the pan.
- Spoon juices over chicken and veggies.
- Delicious!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 847.52 Kcal (3548 kJ) | ||
| Calories from fat | 479.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.22g | 82% | |
|---|---|---|---|
| Cholesterol | 235.35mg | 78% | |
| Sodium | 223.76mg | 9% | |
| Potassium | 1528.6mg | 33% | |
| Total Carbs | 38.07g | 13% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 5.11g | 20% | |
| Protein | 51.85g | 104% | |
| Vitamin C | 30mg | 50% | |
| Iron | 4.8mg | 27% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 155.08 Kcal (649 kJ) | ||
| Calories from fat | 87.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.74g | 82% | |
|---|---|---|---|
| Cholesterol | 43.06mg | 78% | |
| Sodium | 40.94mg | 9% | |
| Potassium | 279.7mg | 33% | |
| Total Carbs | 6.97g | 13% | |
| Sugars | 0.67g | 15% | |
| Dietary Fiber | 0.93g | 20% | |
| Protein | 9.49g | 104% | |
| Vitamin C | 5.5mg | 50% | |
| Iron | 0.9mg | 27% | |
| Calcium | 11.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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