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
- ¾ tsp kosher salt
- ¾ tsp pepper
Instructions
- Preheat oven to 450°F. Stir together wine, oil, garlic, and seasoning in a large bowl; add chicken, turning to coat.
- Place chicken in a large lightly greased foil-lined roasting pan, 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. Sprinkle 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.
- Serve half of chicken and potatoes; refrigerate leftovers up to 3 days for another meal.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1½ Tbsp olive oil
- ½ tsp dried basil
- ½ tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a foil-lined rimmed baking sheet; spread in a single layer.
- Roast 18 minutes or until broccoli is lightly browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
421
|
94
|
515
|
| Fat (g) | 16 | 7 | 23 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 39 | 4 | 43 |
| Carb (g) | 28 | 6 | 34 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 393 | 225 | 618 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
