Recipes|Featured Main
Roasted Chicken with Fennel & Plums
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT70M50 Minutes
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Yield:4-6 Servings
Ingredients
- 1 whole chicken (3½–4 pounds), cut into 8 pieces, or about 4 pounds bone-in, skin-on chicken pieces (thighs, legs, breasts, or a mix)
- 2 fennel bulbs, cored and cut into 1-inch wedges
- 5–6 ripe but firm plums, halved and pitted
- 1 large red onion, cut into wedges
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons sumac
- 1 teaspoon ground coriander
- Zest of 1 lemon
- 8–10 whole sprigs fresh thyme
- ¼ cup dry white wine
- Optional:
- 1–2 tablespoons unsalted butter
- Lemon wedges
- Chopped fresh parsley or fennel fronds
- Castelvetrano olives
- 1 whole chicken (3½–4 pounds), cut into 8 pieces, or about 4 pounds bone-in, skin-on chicken pieces (thighs, legs, breasts, or a mix)
- 2 fennel bulbs, cored and cut into 1-inch wedges
- 5–6 ripe but firm plums, halved and pitted
- 1 large red onion, cut into wedges
- 4 garlic cloves, minced
- 38.34g extra virgin olive oil
- 8.52g kosher salt
- 4.26g freshly ground black pepper
- 8.52g sumac
- 4.26g ground coriander
- Zest of 1 lemon
- 8–10 whole sprigs fresh thyme
- 59.15ml dry white wine
- Optional:
- 1–2 tablespoons unsalted butter
- Lemon wedges
- Chopped fresh parsley or fennel fronds
- Castelvetrano olives
Bright, seasonal, and deeply savory, this one-pan chicken dinner brings together roasted fennel, jammy plums, and white wine pan juices for a beautifully balanced summer meal.
Preparation
STEP 1
In a large bowl, combine the chicken, fennel, plums, red onion, garlic, olive oil, salt, pepper, sumac, coriander, lemon zest, and whole thyme sprigs. Toss until everything is evenly coated. Cover and refrigerate for 2–4 hours, or overnight for deeper flavor.
STEP 2
Preheat oven to 425°F.
STEP 3
Spread the chicken and vegetables in a single layer on a large, rimmed baking sheet or roasting pan, arranging the chicken skin-side up and tucking the fruit and vegetables around it. Pour the white wine into the pan.
STEP 4
Roast for 45–55 minutes, rotating the pan halfway through, until the chicken is golden and cooked through (165°F internal temperature). Broil for the final 2–3 minutes if needed to crisp the skin. Let rest for 10 minutes before serving.
STEP 5
As an optional finish, while the chicken rests, swirl 1–2 tablespoons of butter into the hot pan juices to create a glossy sauce. Spoon the pan juices over the chicken and vegetables. Finish with a squeeze of fresh lemon and garnish with parsley or fennel fronds if desired.
Options
Bone-in, skin-on chicken pieces (especially thighs) give the most flavor and stay beautifully juicy.
Castelvetrano olives can be added during the last 15 minutes of roasting for a briny contrast.
Serve with crusty bread, couscous, polenta, or roasted or mashed potatoes to soak up the pan juices.