Roasted chicken pieces is an easy weeknight meal that I usually have as a go to with packages of chicken in the freezer ready for early morning move to the fridge or counter to defrost for that night’s dinner. I am perpetually playing beat the clock with 3 boys and a full-time job…it can be pretty hectic around here. This roast chicken is a no brainer, I can make it in my sleep, purchasing the chicken already cut up instead of doing it myself is a great shortcut.
Early in the morning I start by taking the chicken out of the freezer and placing on a plate on the counter to defrost as I begin the boys breakfast. If I have an abundance of time I will make them a hot meal of scrambled eggs & toast or waffles, etc. If I am running behind then I prep the counter with cereal bowls, boxes of cereals, spoons and a pitcher of milk.
But I digress, on to the evening meal…
This is the way my mom has always made this dish and I am not one to mess with success so I do it the same way.
Preheat oven to 350 degrees. One package (defrosted) whole chicken cut up into 6-8 pieces, one large fennel bulb, vegetable oil, salt, pepper, and garlic powder. Start by placing the chicken into a colander and giving it a good rinse. Set colander aside to drain and prep your vegetables. Slice the fennel and a large white or Vidalia onion. Set aside on your cutting board as the veg are going right into the roasting pan. Add a little bit of vegetable oil in the bottom of the roasting pan, drop in the veg and stir it all around so it is coated with oil. Sprinkle salt, pepper and garlic powder all over the top.
Next go back to the chicken that has been draining in the colander. Place chicken on a cutting board and proceed to pat each piece dry with a paper towel.
When every piece has been dried put them into the roasting pan on top of the fennel and onion. Make sure there is a little room around each piece of chicken. Don’t lay them on top of one another.
Season with salt, pepper, garlic powder and any other seasonings you are partial too. Some of my favorites are thyme and rosemary. The roasting pan looks crowded but trust me it is not and the chicken will roast up crispy and delicious!
Into the oven at 350 degrees for about 45 to 60 minutes. Roast the chicken until the juices run clear when pierced with a knife. Internal temperature will be 165 degrees. I cannot give a precise time as oven temperature’s vary so you really need to know your oven and test the chicken with a meat thermometer after 45 minutes.
A quick side of roasted potatoes…
Yukon gold potatoes, peeled, sliced into wedges, coated in olive oil, salt & pepper. Roast in the oven with the chicken for the least 30 minutes. The potatoes will not take as long as the chicken.
The chicken has finished and it smells divine! Juicy inside and crispy on the outside. My boys love this meal…
Perfect chicken, roasted potato wedges, green peas and fennel. The perfect comfort meal on a cold January night. Delicious 🙂
This meal will feed four of us (hubby not home for dinner) with no leftovers.
We are having a big snowstorm in New England tonight so my best wishes to everyone! Stay safe and warm!