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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes

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

Reviews (4)

Rating: Unrated
10/24/2016
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.
Rating: Unrated
10/24/2016
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.
Rating: Unrated
12/30/2008
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!!!!!!
Advertisement
Rating: Unrated
11/23/2008
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.