Roasted Fennel and Potatoes

I served this with a garlic chicken and broccoli cooked in a white wine sauce.  I sauteed 5 cloves of thinly sliced garlic in olive oil, then browned my chicken in the same pan.  I then poured in equal amounts white wine and chicken broth and brought it to a boil.  I topped that with my broccoli, put on the lid, and steamed the whole mess.

8 medium white potatoes, peeled, quartered and cut about 1/3 inch thick (about 2 per person to ensure adequate leftovers!)
fennel bulb, wispy fronds trimmed (you can retain them for a garnish if you wish), quartered and thinly sliced
1 lemon, thinly sliced
sea salt
fresh black pepper
olive oil, enough to coat your veggies

Preheat the oven to 400 degrees.    On a 1/2 sheet, lay a piece of aluminum foil with an equal size sheet of parchment on top.  This will form your steamer.  In a large bowl combine the above ingredients.  Then spoon them onto the parchment.  Fold it up to make a little package and use the foil to seal it tightly.  Bake about 40 minutes.

If you wanted, you could reduce the sauce and pour it over the chicken, but I thought that cooking with the pan lid on infused the flavor in enough for us.

For dessert oatmeal squares that I made the other day with my home canned fig jam.

An aside: when choosing your fennel bulb, bigger is better, and you want the fronds attached as they are an indicator of how fresh your fennel is.


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