Baked Chicken With Fennel And Rosemary

• 2 bulbs baby fennel, quartered
• 1 None red bell pepper, seeded, thickly sliced
• 1 tbsp olive oil
• 2 sprigs rosemary
• 2 None plum tomatoes, halved
• 2 tbsp balsamic vinegar
• 3 1/2 lb whole chicken, cut into 8 pieces
• 2 tsp fennel seeds
• 1 tsp paprika
• None None mashed potatoes, to serve
• None None mixed greens, to serve

1. Preheat oven to 425u0b0F.
2. Arrange fennel and pepper in a large baking dish. Drizzle with oil and sprinkle with rosemary leaves. Season. Bake for 10 mins. Add tomatoes and vinegar. Place chicken on top, skin-side up. Sprinkle with fennel seeds and paprika. Reduce oven to 400u0b0F and bake for 35-40 mins, or until chicken is cooked through, basting with pan juices.
3. Transfer chicken and vegetables to a serving platter. Drizzle with pan juices. Serve with mashed potatoes and mixed greens.

baby fennel, red bell pepper, olive oil, rosemary, tomatoes, balsamic vinegar, chicken, fennel seeds, paprika, potatoes, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/23197 (may not work)