Chicken with Fennel, Carrots, and Baby Potatoes


Yield: 4 to 6 servings


2 fennel bulbs, trimmed

Kosher salt and freshly ground black pepper

2 lemons, zested (zest first, then juice)

4 lemons 

1/4 cup Flying Olive Gremolata, Lemon, Garlic,or other Extra Virgin Olive Oil of Choice

1 pound baby potatoes

1 cup baby carrots or carrots cut into 1” by 2” pieces  

6 chicken thighs (or 2-3 lbs of pieces, shown in the photo)


Preheat the oven to 375 degrees F. Line a baking sheet with foil. Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.

Zest 2 of the lemons and set aside, then juice these 2 lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat.

Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken pieces in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel, skin-side up, leaving a little space between pieces.

Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

Inspired by a recipe by the Pioneer Woman, Ree Drummond.

Submitted by Barb L.