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Delicious Thyme Roasted Chicken and Fennel

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“Total comfort food...a simple and absolutely delicious chicken dish, and ready in just about 1 hour. This dish has so much flavor, I have made this many times over the years, it will always be a favorite in my house. You can remove the skin if desired, also you may double the recipe, and of coarse adjust the thyme to taste. I have even added in whole peeled cloves of garlic (one whole garlic bulb, seperated into cloves) in with the veggies in place of the garlic powder.”

Ingredients Nutrition

  • 1 whole chicken, cut into pieces
  • 4 medium red potatoes, and cut into large pieces (leave on skin on potatoes)
  • 1 large fennel bulb, trimmed and cut into 8 wedges (about 1-1/2 pounds)
  • 1 large red onion, cut into 8 wedges
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, or to taste)
  • salt and pepper
  • 1 teaspoon garlic powder (optional)
  • 14 cup olive oil
  • 13 cup water


  1. Set oven to 400 degrees.
  2. Prepare and grease a large roasting pan (about 17x11-inch).
  3. Arrange the chicken skin side up in the pan.
  4. Place the potatoes, fennel and onion around the chicken.
  5. Sprinkle the chicken with salt and pepper, garlic powder (if using) and thyme.
  6. Drizzle oil over chicken and veggies.
  7. Roast/cook uncovered for 20 minutes.
  8. Remove and baste with drippings from the pan.
  9. Place back in oven and bake for about another 20-25 minutes more, or until chicken is done.
  10. Transfer chicken and veggies to a platter.
  11. Skim off fat from drippings.
  12. 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.
  13. Spoon juices over chicken and veggies.
  14. Delicious!

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