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Baked Chicken, Potatoes, and Fennel

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Fresh fennel (often mistakenly called anise) is a common ingredient in Mediterranean cooking. Here, it is baked until tender and buttery-tasting. If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.

Source: Everyday Food, September 2004
Total Time Prep Servings Yield

Ingredients

Directions

Cook's Notes

If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.

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Reviews

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How would you rate this recipe?
  • MS11692992
    24 OCT, 2016
    This is the best- make ahead, easy, delicious, impressive. I have made this for guests many times and frequently have people scraping the bottom of the dish to finish all the potatoes (and I mean literally scrape with a big spoon). I really can't say enough about how good it is and easy (for a martha recipe, it is exceptionally easy). The make ahead aspect is great and is great for dinner parties.
    Reply
  • MS11692992
    24 OCT, 2016
    This is the best- make ahead, easy, delicious, impressive. I have made this for guests many times and frequently have people scraping the bottom of the dish to finish all the potatoes (and I mean literally scrape with a big spoon). I really can't say enough about how good it is and easy (for a martha recipe, it is exceptionally easy). The make ahead aspect is great and is great for dinner parties.
    Reply
  • MS11564387
    30 DEC, 2008
    One of my favorite dishes ever! I have shared this recipe with just about everyone I know. Except, double the broth and garlic. Also, I use boenless skinless breasts and thighs instead. It is wicked good!!!!!!
    Reply
  • MS11126693
    23 NOV, 2008
    Savory and delicious! I love it and make it often during Winter. I don't brown the chicken in a skillet and it still comes out great, I just put the pieces in the baking dish skin side up.
    Reply

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