Baked Chicken Potatoes and Fennel
Ingredients
- 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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