• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

Fresh fennel (often mistakenly called anise) is a common ingredient in Mediterranean cooking. Here, it is baked until tender and buttery-tasting. If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.

• 6 small white potatoes, 1 1/2 pounds, halved and sliced into 1/2-inch-thick half-moons
• 1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, and bulb halved then sliced 1/4 inch thick lengthwise (tough core removed and discarded)
• 4 cloves garlic, halved lengthwise
• 5 teaspoons olive oil
• Coarse salt and ground pepper
• 1 whole chicken, cut into 10 pieces (about 2 1/2 pounds)
• 1 can (14 1/2 ounces) reduced-sodium chicken broth

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