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Baked Chicken with Fennel and Apples

In this one-dish dinner, fennel and apple are roasted until caramelized and tender.

  • Prep:
  • Total Time:
  • Servings: 4
Baked Chicken with Fennel and Apples

Source: Everyday Food, November 2009


  • 1 whole chicken (3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
  • 2 fennel bulbs, fronds removed, bulbs cut into 1-inch wedges
  • 4 shallots, halved lengthwise
  • 1/2 cup fresh sage leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • Coarse salt and ground pepper
  • 2 Gala or Fuji apples, cored and quartered


  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.

Reviews (2)

  • CrysNich 17 Dec, 2014

    I just made this recipe because I had several fennel bulbs to use. Probably over cooked it because I left it in the oven too long, and it still got raves from everyone. I want to make it again tomorrow. The apple flavor meshes so well with the fennel - best new recipe I've found this month!

  • djlewi07 4 Apr, 2014

    This recipe came out delicious! However, I feel like the temperature was too high for the vegetables. Next time I make this I will put the chicken on one tray and the veggies on another and see how they fare. Also I recommend using vegetables.

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