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Juicy, savory, and flavorful roasted chicken with fennel, carrots, onions, and dried plums is easy enough for a weeknight meal and elegant enough for company. Also a great recipe for leftovers - if there are any! Get the gluten-free and dairy-free recipe @jlevinsonrd.

Roasted Chicken with Fennel, Carrots, & Dried Plums

Juicy, savory, and flavorful roasted chicken with fennel, carrots, onions, and dried plums is easy enough for a weeknight meal and elegant enough for company. Also a great recipe for leftovers – if there are any!
Course Entree, Main Dish
Cuisine Dairy-Free, Gluten-Free
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Jessica Levinson

Ingredients

  • 1 pound carrots, peeled, halved lengthwise, and cut into 1/2-inch chunks (~3 cups)
  • 1 large fennel bulb, sliced (~3 cups)
  • 2 onions, sliced into half moons
  • 3 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 1 teaspoon dried marjoram
  • 1 teaspoon chili powder
  • 2 bone-in chicken breasts (2.5-3 pounds total)
  • 1 tablespoon lemon juice
  • 2 cloves garlic, chopped
  • 3/4 cup dry white wine or low-sodium chicken broth, divided
  • Kosher salt & freshly ground pepper, to taste
  • 1 cup dried plums (prunes), chopped

Instructions

  1. Preheat oven to 400 degrees F.
  2. Spread carrots, fennel, and onions on bottom of a large roasting pan. Toss with 1 tablespoon olive oil.
  3. In a small bowl, whisk remaining 2 tablespoons olive oil with rosemary, marjoram, and chili powder to form a paste. Spread on chicken breasts, being sure to get under the skin as well. Place on a roasting rack over the vegetables.
  4. Drizzle lemon juice over chicken breasts and sprinkle with chopped garlic. Pour 1/2 cup wine (or broth) around chicken (not on top). Sprinkle chicken and vegetables with salt and pepper.
  5. Roast chicken and vegetables for 35 minutes. Baste top of chicken, toss in prunes, and cook another 15-20 minutes until chicken skin is nicely browned and internal temperature is 150 degrees. Let chicken rest. (Note: Food safety recommendations for chicken is an internal temp of 165 degrees; however, as I previously mentioned, chicken continues cooking after removed from the oven, so to retain moisture I remove it at 150 degrees.)
  6. If vegetables need to cook longer, transfer chicken to a cutting board and continue roasting vegetables for another 5-10 minutes.
  7. Pour pan drippings into sauce pan. Add remaining 1/4 cup wine or broth. Simmer about 5-10 minutes until gravy reduces.
  8. To serve, slice chicken off bone and serve with vegetable/dried plum mixture with gravy on top.

Recipe Notes

If chicken skin is not as crisp as you'd like, put it under the broiler for about 5 minutes.