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MealDinnerChickenEuropeanDifficultyDietaryApplianceCooking StyleHigh-FiberLow-SugarHigh-ProteinUnder 1 HourSpecial OccasionOne-Pot or PanMeal PrepFallWeeknightBakingLow-CarbHealthyGluten-FreeComfort FoodNorth American

Roasted Chicken With Apples & Fennel

Autumnal leaves fall on dusky streets. Chicken and apples bubble in the oven. Ahhhh, fall…

92% would make again
Total Time

1 hr 35 min

1 hr 35 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 20 min

1 hr 20 min

Roasted Chicken With Apples & Fennel
Total Time

1 hr 35 min

1 hr 35 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 20 min

1 hr 20 min

Roasted Chicken With Apples & Fennel

Ingredients

for 6 servings

  • 2 small gala apples
  • 2 medium fennel bulbs
  • 1 large red onion
  • 4 cloves garlic
  • olive oil, to taste
  • kosher salt, to taste
  • 6 sprigs fresh thyme, plus more for sauce and garnish
  • 8 fresh sage leaves, plus more for garnish
  • 2 lb bone-in, skin-on chicken thighs and drumsticks (850 g)
  • ⅓ cup white wine (80 mL)
  • 1 ½ teaspoons dijon mustard
  • freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter

Nutrition Info

  • Calories 464
  • Fat 27g
  • Carbs 21g
  • Fiber 4g
  • Sugar 12g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. Cut each apple in half, then cut into ½-inch wedges, removing the core and seeds. Place the apples in a roasting pan.
  3. Slice the fennel bulbs in half lengthwise. Cut the core out, then cut each half into ½-inch wedges. Add the fennel to the pan with the apples. Reserve some of the fronds for garnish.
  4. Peel the red onion and cut in half through the stem. Cut into ½-inch wedges through the stem to keep the wedges intact. Add to the pan with the fennel and apples.
  5. Peel the garlic and crush the cloves with the side of a knife. Add to the pan.
  6. Drizzle everything lightly with olive oil. Season generously with salt and toss to coat. Place the thyme and sage on top.
  7. Generously season the chicken on all sides with salt. Arrange the chicken on top of the vegetables.
  8. Roast chicken for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for 35–45 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the pan from the oven.
  9. Use a baster to remove most of the liquid from the bottom of the pan and transfer to a small saucepan.
  10. Heat the drippings over medium heat. Add the white wine and bring to a simmer. Strip a few thyme sprigs and add the leaves to the pot, along with the mustard and a few grinds of black pepper. Whisk well to combine. Let reduce for 4–5 minutes, until slightly thickened. Stir in the butter until melted. Season with more salt to taste, if necessary.
  11. Pour the sauce over the roasted chicken and vegetables. Garnish with more thyme, sage, and the reserved fennel fronds.
  12. Enjoy!
  13. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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