- 6 small white potatoes, 1 1/2 pounds, halved and sliced into 1/2-inch-thick half-moons
- 1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, and bulb halved then sliced 1/4 inch thick lengthwise (tough core removed and discarded)
- 4 cloves garlic, halved lengthwise
- 5 teaspoons olive oil
- Coarse salt and ground pepper
- 1 whole chicken, cut into 10 pieces (about 2 1/2 pounds)
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- Preheat oven to 425 degrees. In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.
- Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil. Season chicken with salt and pepper; cook, starting with skin side down, until browned on both sides, 6 to 10 minutes. Remove chicken.
- Wipe skillet with a paper towel; add broth, and bring to a boil. Add chicken and hot broth to potato mixture in baking dish; bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes. Garnish with fronds.
If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.