Photo of Roasted chicken and fennel by WW

Roasted chicken and fennel

2 - 4
PersonalPoints™ per serving
Total Time
1 hr 8 min
8 min
1 hr
Chicken and fennel is a fresh, flavorful combination that we love making for an impressive dinner party entrée or a mostly hands-off weeknight meal. After arranging sliced fennel and red onion in a roasting pan, simply place the chicken on top, pour in some white wine, and let it roast away in the oven until the chicken is cooked through and the veggies are caramelized. You can put some potatoes in the oven on another rack and you’ve got a delicious roasted meal. For a more colorful presentation, add 4 julienned carrots with the fennel and onions, and then finish the dish with a sprinkling of minced parsley.


Uncooked boneless skinless chicken breast(s)

1 pound(s)

Table salt

1 tsp, divided

Crushed red pepper flakes

¼ tsp

Uncooked red onion(s)

1 large, thinly sliced

Uncooked fennel bulb(s)

1 medium, thinly sliced (reserve greens for garnish)

White wine

½ cup(s)

Olive oil

2 tsp


  1. Preheat oven to 425ºF.
  2. Rub 1/2 teaspoon of salt and red pepper flakes on both sides of chicken.
  3. Place onion and fennel on bottom of a roasting pan; place chicken on top. Add wine and roast until chicken is cooked through, about 20 minutes. Remove chicken from pan; stir vegetables and place back in oven. Reduce oven to 325ºF; roast vegetables, uncovered, until completely caramelized, about 35 to 40 minutes more.
  4. Roughly shred chicken with two forks.
  5. When vegetables are done, remove pan from oven and add chicken; toss well to coat. Drizzle with oil and season to taste with remaining salt; toss to coat. Garnish with fennel greens. Yields about 1 1/4 cups per serving.