Roasted Chicken with Potatoes, Fennel, and Onions

• From: Washington State Potato Commission

Ingredients

• 1 lb red potatoes

• 1 large fennel bulb, cored and cut into 1/4-inch wedges (save tops for garnish)

• 2 red onions, thickly sliced

• 12 cloves garlic, peeled and halved

• 4 chicken thighs

• 1 Tbs olive oil

• 1 Tbs chopped fresh rosemary

• 1/2 tsp fennel seeds, crushed

• 3/4 tsp salt

• 1/4 tsp black pepper

A complete meal that's ready and on the table in only a little over an hour.

Directions

• Preheat oven to 400°F. Coat a large, rimmed baking sheet with cooking spray.
• Scrub potatoes with vegetable brush under cold running water. Cut into ¼-inch wedges and transfer to a large bowl.
• In a bowl, mix together the fennel, onions, garlic, chicken, oil, rosemary, fennel seeds, salt, and pepper and toss to mix; set aside. Lift out the chicken and set aside.
• Arrange potatoes evenly on the prepared baking sheet. Arrange chicken on top of the potato mixture.
• Roast for 30 minutes. Remove from oven and stir in the vegetables.
• Return to oven and cook until vegetables are browned and tender, about 20 minutes longer.
• An instant-read thermometer inserted into the thickest portion of the thigh should read 175°F. Discard chicken skin before serving.