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Herb Roasted Chicken with Fennel

A one-pan chicken dish that's great for weeknight dinners. Minimum preparation and maximum flavors; what more could you ask for? (VIDEO ABOVE)
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Other
Servings: 3
Calories: 338kcal
Author: Neriz


  • 4 tbsp olive oil
  • 2 bulbs fennel, sliced, about 1 & 1/2 cm
  • 1 mediul carrot, chopped
  • handful potatoes, chopped
  • 1/2 tsp dried oregano
  • 1/2 to 3/4 kg chicken, chopped
  • 1/4 tsp dried thyme
  • salt and pepper, to season


  • Preheat oven to 220°C (425°F).
  • Using a casserole dish, pour 1 tablespoon of olive oil and add fennel, carrots, and potatoes.
  • Season with salt, pepper, and dried oregano.  Add 1 & 1/2 tablespoon of olive oil and mix to make sure the vegetables are evenly coated.
  • Place the pan in the middle of the oven.
  • Season the chicken with salt, pepper, and dried thyme.
  • Remove the pan out of the oven and arrange the seasoned chicken on top.
  • Pour the remaining 1 & 1/2 tablespoon on top of the chicken.
  • Place the pan back into the middle of the oven, and then adjust it to 200°C (400°F).
  • After 20 minutes, take the pan out and use the sauce at the bottom to baste the chicken.
  • Return the pan into the oven for 15-20 minutes, or until the chicken is cooked and turned golden in color.
  • Serve, using some of the fennel fronds as garnish.


  • You can use fresh herbs, or other types (like parsley and rosemary) as alternatives.
  • If you don't have a casserole dish, a cast-iron skillet or ceramic baking dish can also be used.
  • Set the fronds aside when preparing the fennel. You can use it later for garnish.
  • Any type of potatoes can be used, not just baby potatoes.


Calories: 338kcal | Carbohydrates: 1g | Protein: 15g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 57mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg