This roast chicken with fennel is a simple yet elegant oven dish where tender chicken and caramelized fennel cook together, sharing flavors and juices. With just a handful of ingredients and a hot oven, you get a beautifully golden chicken, soft sweet fennel, and a light pan sauce that tastes far more complex than the effort involved.
Why You’ll Love This Recipe
This recipe is perfect for busy weeknights or relaxed weekend dinners because it is straightforward, fast, and deeply satisfying. The fennel becomes mellow and slightly sweet as it roasts, balancing the savory richness of the chicken. Everything cooks in one pan, which means minimal cleanup, and the flavors feel refined without needing herbs, spices, or marinades.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
⅓ cup extra virgin olive oil, divided, plus more if needed
2 medium fennel bulbs, trimmed and sliced into ¼-inch-thick pieces
1 teaspoon fine sea salt, plus more to taste
¾ teaspoon freshly ground black pepper, plus more to taste
1 whole chicken, about 3 pounds, cut into 8 pieces, or 3 pounds bone-in chicken thighs and drumsticks
Drizzle about half of the olive oil over the bottom of a shallow roasting pan or rimmed baking sheet. Arrange the fennel slices in a single layer, overlapping slightly if needed. Drizzle the remaining olive oil over the fennel and season evenly with salt and black pepper. Place the pan in the oven and roast the fennel for 10 minutes, until it begins to soften.
While the fennel roasts, season the chicken pieces generously with salt and black pepper on all sides.
Remove the pan from the oven and arrange the chicken pieces on top of the fennel, skin side up. Spoon some of the oil and juices from the pan over the chicken. If the pan looks dry, drizzle a little extra olive oil over the chicken.
Return the pan to the oven and roast for 15 minutes. Remove the pan, baste the chicken with the pan juices, and rotate the pan for even browning. Continue roasting for another 10 to 15 minutes, until the chicken is deeply golden and cooked through.
Remove from the oven and let rest for a few minutes. Serve the chicken with the roasted fennel, spooning pan juices over the top. Garnish with chopped parsley and serve with lemon wedges on the side.
Servings and timing
This recipe yields 4 servings.
Preparation time is about 10 minutes.
Cooking time is approximately 30 minutes.
Total time is about 40 minutes.
Variations
You can add sliced onions or whole garlic cloves to the fennel for extra depth of flavor. Chicken thighs alone work especially well and stay very juicy. For a brighter finish, sprinkle lemon zest over the dish just before serving. A pinch of dried thyme or rosemary can also be added to the fennel before roasting for a subtle herbal note.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through to keep the skin from becoming soggy. You can also reheat gently in a skillet over medium heat with a splash of water or broth.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but reduce the cooking time slightly to avoid drying it out.
What does fennel taste like when roasted?
Roasted fennel becomes tender, mildly sweet, and loses much of its raw licorice sharpness.
Can I make this recipe ahead of time?
It is best served fresh, but you can roast it ahead and reheat gently before serving.
Do I need to cover the chicken while roasting?
No, roasting uncovered allows the chicken skin to become golden and crisp.
Can I use chicken breasts instead of a whole chicken?
Yes, but keep a close eye on them, as breasts cook faster than dark meat.
Is this recipe suitable for meal prep?
Yes, it stores well and reheats nicely for lunches or quick dinners.
Can I add other vegetables to the pan?
Yes, vegetables like carrots, potatoes, or onions can be added, but cut them thin so they cook evenly.
How do I know the chicken is fully cooked?
The juices should run clear, and the internal temperature should reach 165°F (74°C).
Can I reduce the oven temperature?
A high temperature is key for proper browning, but you can lower it slightly if the chicken browns too fast.
What can I serve with this dish?
It pairs well with rice, crusty bread, or a simple green salad.
Conclusion
Roast chicken with fennel is proof that simple ingredients can create an impressive and deeply flavorful meal. With crisp chicken, tender fennel, and bright lemon to finish, this dish is reliable, elegant, and perfect for both everyday dinners and special occasions.
Roast Chicken with Fennel is an elegant one-pan dish where juicy chicken roasts atop sweet, caramelized fennel. The flavors meld in the oven, resulting in golden, crispy-skinned chicken and a light pan sauce with minimal effort.
Author:Sophia
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Dish
Method:Roasting
Cuisine:Italian-Inspired
Ingredients
⅓ cup extra virgin olive oil, divided, plus more if needed
2 medium fennel bulbs, trimmed and sliced into ¼-inch-thick pieces
1 teaspoon fine sea salt, plus more to taste
¾ teaspoon freshly ground black pepper, plus more to taste
1 whole chicken, about 3 pounds, cut into 8 pieces, or 3 pounds bone-in chicken thighs and drumsticks
Drizzle half of the olive oil over the bottom of a shallow roasting pan or rimmed baking sheet. Arrange the fennel in a single layer and drizzle with the remaining oil. Season with salt and pepper.
Roast fennel for 10 minutes until starting to soften.
While fennel roasts, season chicken pieces with salt and pepper on all sides.
Remove pan from oven and place chicken pieces skin side up over fennel. Spoon pan juices over the chicken. Add more olive oil if the pan looks dry.
Return to oven and roast for 15 minutes. Baste the chicken and rotate the pan.
Continue roasting for another 10–15 minutes, or until the chicken is golden and cooked through (internal temp of 165°F/74°C).
Remove from oven and let rest for a few minutes. Serve chicken with fennel, spoon over pan juices, and garnish with chopped parsley and lemon wedges.
Notes
Add sliced onion or whole garlic cloves to the fennel for extra flavor.
Use only chicken thighs for a juicier result.
Sprinkle lemon zest before serving for a bright finish.
Add dried thyme or rosemary to the fennel for subtle herbal notes.
