Hands-On Time: 10m
Total Time: 1hr 40m
Ingredients
* 1 pound baby potatoes (about 16)
* 4 small fennel bulbs, quartered
* 8 cloves garlic (unpeeled)
* 2 tablespoons olive oil
* kosher salt and black pepper
* 1 3 1⁄2- to 4-pound chicken, legs tied
* 1/4 cup fresh flat-leaf parsley leaves
Directions
1. Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes, fennel, and garlic with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Rub the chicken with the remaining tablespoon of oil, 1 teaspoon salt, and ½ teaspoon pepper and nestle among the vegetables.
3. Roast, tossing the vegetables and basting the chicken once, until the vegetables are tender and the internal temperature of the chicken registers 165° F in the thickest part of a thigh, 65 to 75 minutes. Let rest for at least 10 minutes before carving.
4. Toss the vegetables with the parsley and serve with the chicken.
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