Baked Chicken with Fennel and Apples
In this one-dish dinner, fennel and apple are roasted until caramelized and tender. If you have never tried fennel, let me see if I can describe the flavor to you. Fennel bulb, which looks kind of like a cross between an onion and the base of a bunch of celery, has a sweet, perfumy, anise-like flavor. Rather than making food taste like licorice, though, fennel imparts a light, bright spring-like quality to foods. Plus, fennel is good for you. It contains Vitamins A and C, as well as potassium and calcium.Fennel fronds can be used in salads, but the main attraction of fennel is the bulb itself. It's very firm and crunchy, and it tastes a bit like licorice and anise. It has a fresh, bright taste and it's one of our favorite vegetables for salads and slaws. It can also be grilled or braised until tender.
TOTAL TIME 1hour SERVINGS 4
1 whole chicken or 8 chicken pieces
1 fennel bulb, cut into 1-inch wedges
2 onions, halved lengthwise
1/2 cup fresh sage leaves
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
Coarse salt and ground pepper
2 Gala or Fuji apples, cored and quartered
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange chicken, fennel, shallots, and sage.
In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables.
Toss to combine and season with salt and pepper.
Roast 35 minutes.
Add apples to sheet and roast until fennel is browned and chicken is cooked through, about15 to 20 minutes more.
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ALTERNATIVE: Add a few quartered potatoes to your roasting pan. It takes just as long as your chicken to cook.