Already have an account?
Get back to the

Fennel & Garlic Roast Chicken and Potatoes

Infused with lemon, garlic, and balsamic, this Sunday roast is sure to become a new favorite. Hint: If your family has extra-hearty appetites, consider baking up two chickens, doubling the seasoning, for meatier meals all week.


4 - 4 serving

Total Time

Prep Time

Cook Time


  • 8-9 lbs.
  • 2 tbsp. olive oil
  • finely crushed
  • 1 1/2 tsp. dried Italian seasoning
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/4 + 1/8 tsp. pepper
  • quartered
  • crushed
  • 2 tbsp. balsamic vinegar
  • 1 1/2 lbs., each cut into 8 chunks


Heat oven to 400°F. Grease large roasting pan and large rimmed baking sheet.

Place chicken in roasting pan; brush with 1 tbs. oil.

Combine fennel seeds, 1 tsp. seasoning, 3/4 tsp. salt, garlic powder, and 1/4 tsp. pepper and sprinkle inside and over outside of chicken.

Fill cavity with lemon quarters and garlic cloves; truss if desired.

Roast chicken for 1 hr., 55 min., or until no longer pink near bones, brushing with vinegar during last 20 min. of cooking time. 

Let chicken stand until cool enough to handle, but still warm.

Meanwhile, in a bowl, toss potatoes with remaining 1 Tbs. oil, 1/2 tsp. seasoning, 1/4 tsp. salt, and 1/8 tsp. pepper; spread over baking sheet. 

Roast potatoes, turning over halfway through cooking time, until tender, about 30 min. 

Remove skin and wings from chicken; reserve with pan juices for stock.

Remove meat from chicken; reserve carcass for stock and 6 cups chicken meat for remaining recipes.

Serve remaining chicken meat with potatoes and, if desired, a salad.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.