Roast Chicken With Fennel Recipe (2024)

Step 3 says "done in 30 minutes". Is that 30 additional minutes after the initial 15 minute roast OR 0 minutes total?

This dish was fantastic, but I made a few adjustments. First I used skinned and boned thighs, which I browned in a cast iron skillet while the fennel was roasting. Added herb de Provence to the chicken to enhance the fennel flavor of the dish. Before adding the chicken to the fennel, I deglazed the pan with white wine. Before serving, added lemon zest, olives and capers to counter the sweetness of the roasted fennel. Lovely taste and looks beautiful!

Great weeknight recipe! I added a few cloves of minced garlic, green scallions and a squeeze of lemon juice to the fennel, and it really brought out the flavors of the dish.

I made this last night and it was delicious. I was a little heavy handed with the salt, but that's my fault not the recipe's. The skin didn't brown too well so I gave it a brief turn under the broiler. Next time I will move the oven rack a little higher as this has helped with some other recipes.

At the top it says the total time is 40 minutes, so I'd guess that's the 10 minutes for the fennel plus 30 for the chicken.

Made this with a few adjustments. I used leg and thigh quarters and soaked them in dry white wine while I prepped. Spread crushed garlic on the underside of each. While the oven came to temp, I roasted gold potato slices brushed with a bit of lemon and olive oil. Added fennel and chicken as directed. The combination was delish. The fennel made everything fragrant and flavorful but not overwhelming. Made a nice one pan meal (although I served green beans with shallot butter on the side.)

He said it's best if the chicken pieces cover the fennel but it's OK if some fennel isn't covered. Now I know why, because the exposed fennel pretty much burned. I gobbled up the burnt bits (oh, I know, pure charcoal's not nutritionally sound, LOL), but I think I'll roast the fennel for 8 minutes or so before loading on the chicken. Otherwise, this meal was YUM!

Dry brined bone-in, skin-on thighs for about 6 hours prior. Also added green garlic and scallions with the fennel. The chicken was as crisp as could be and the aromatics underneath fantastic. Sublimely simple and delicious.

Add leeks

Recipe was easy, delicious and turned out just as described. I tossed chunks of sweet potato in with the fennel which was a nice complement. And I had to cook an additional 10 min but that’s typical for my oven. I flipped the chicken during those last 10 minutes to brown it all over. Everything turned out great. Will definitely cook this again!

While the fennel slices were roasting, I sautéed the chicken pieces with butter on the skin side only. I placed the pieces on the fennel sautéed side up and decreased the roasting time from 30 to 25 minutes. I also added some sliced garlic to the roasting pan with the chicken. Excellent dish.

I used the fennel fronds instead of parsley since they came with the bulb and enhanced the flavor. I think it needs a little more punch so may try adding garlic next time. Otherwise nice and easy recipe.

I added leeks to the fennel, and presented the dish on a bed of sauteed spinach. It was tasty and healthy.

Sprinkle chicken with lemon pepper. Much more flavor.

So delicious! I quartered small potatoes with a little olive oil and cooked for 10 minutes before adding fennel. Instead of parsley used fennel fronds. The mix of flavors and textures also added to the dish. The chicken pieces were beautifully bronzed. I did cook the chicken for about 15 to 20 extra minutes in the oven. The chicken was moist, tender & with the pan juices over it and enhanced with a little squeeze of lemon over it.

Combine with Colu Henry recipe that uses apples, onions and fennel in the base. Add herbs - rosemary, sage and thyme are especially nice. Add lemons to the reducing wine. If using apples and onions in the base, don’t use capers but stay with winter herbs.

One of the best chicken recipes ever! I make sure, however to rub a bit of oil over the pieces before placing on the fennel and also dust the top with zatar. The herbs enhance the chicken flavors and mellow the fennel.

This is very good and easy. We found the cooked fennel quite mild. I cut the olive oil in about half and instead used some white wine, which made a nice sauce. Served with roast red potatoes.

The five star ratings must be from readers who, as one said, "made a few adjustments," adding ingredients and/or changing the cooking method. I made this exactly as written, and it was one of the blandest meals I have ever eaten. It was a waste of good Bell and Evans chicken. I would have thrown it out, but 1) I didn't have anything else handy to throw together quickly and 2) I was starved and it was getting late. But my cat enjoyed getting a large portion of it.

Fennel burned black and inedible, which is what I was afraid of. You can't use a baking sheet - needs a riasting pan with high sides. Even tried moving it up to the middle of the oven so it wasn't close to the burner. Very plain. Oh well, NEXT!

Sliced fennel on a mandoline which was too thin. It burned, also because the chicken did not cover all if it. Alternatively, after the 10 min pre-roast, pile the fennel up under the chicken so nothing is exposed to prevent burning. Nothing spectacular imo. Maybe some garlic could improve the dish as a whole.

Simple but delicious. Added sliced garlic and sliced red potatoes with the fennel, seasoned chicken with dried Italian herbs before adding to the pan. Served with lemon wedges.

The recipe should specify a weight of fennel. The bulbs from my organic garden are significantly smaller that those from the grocery store, and I needed many more than 2 to complete the recipe.

Can also add spinach

This recipe was absolutely delicious. I would roast the fennel by itself longer. Those caramelized roast bits around the edge were so yummy.

Fantastic recipe. Dry-brined a whole cut up chicken for 2 hours and it was succulent after 30 minutes. Added 2 sliced parsnips and whole garlic cloves in their skins with the fennel. Next time I’ll add an entire head of garlic.

Served this with Molly O Neill’s white wine braised leeks on the side. Need I say…

Easy breezy to make, cooked to perfection.. chicken was nice and moist. I added carrots in with the fennel… I’ll definitely be making this again!

This is one of my favorite recipes, and I make it often. Last night I had a lonely jalapeño and decided to slice and add it with the leeks. It was delicious and added a nice kick. I’m also preferring this with crusty baguette over rice these days.

Easy and delicious. I made as written. Wonderful. I can’t wait to serve it to guests!