Pesto Roasted Chicken with Potatoes & Fennel

This was a great way to use some left-over pesto, and an easy one-dish dinner. I removed the chicken's thighs, wings and back to use for broth. As always, my chicken is from Cookbook LA: it's incredibly delicious and not unnaturally humongous. 


INGREDIENTS:
1 small chicken or bone-in breasts
a couple of tbs pesto (click here for recipe)
handful of young potatoes: halved, quartered, or thickly sliced
1-2 fennel bulbs, sliced into eighths
salt & pepper
2 tbs olive oil

METHOD:
Pre-heat oven to 375 degrees F.
Toss potatoes and fennel with salt, pepper & olive oil in the baking dish. Place the chicken in the middle and rub with the pesto. Give it a squeeze of lemon juice and a pinch of extra salt (if you think it needs it).
Roast covered in aluminum foil for about 30 minutes. Remove foil and roast for another hour until golden and cooked through.