Roasted Chicken with Fennel and Potatoes
Roasted Broccoli
Ingredients
- 1 cup white wine
- 3 Tbsp olive oil
- 5 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 (5-lb) whole chicken, giblets and backbone removed
- 2 lb small red potatoes, halved
- 1 fennel bulb, sliced
Instructions
- Preheat oven to 450°F. Stir together wine, oil, garlic, and seasoning in a large bowl; add chicken, turning to coat.
- Place chicken on a large lightly greased foil-lined rimmed baking sheet, pressing firmly on breastbone to flatten chicken. Reserve wine mixture. Season chicken generously with salt and pepper. Bake 25 minutes.
- Reduce oven temperature to 425°F. Add potatoes and fennel to wine mixture; toss. Remove chicken from oven. Baste generously with pan drippings, and carefully arrange vegetables around chicken. Season lightly with salt and pepper.
- Bake 25 to 30 minutes longer or until a meat thermometer inserted into thickest portion of chicken reads 165°F and potatoes are browned and crisp.
Side Dish Ingredients
- 2 heads broccoli, cut into spears
- 3 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 425°F. Toss together broccoli and oil on a rimmed baking sheet; season lightly with salt and pepper.
- Bake 15 to 20 minutes or until browned and tender.
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