one chicken cut into 8 pieces (about 3 1/2 pounds)

1/4 cup potato starch if for passover… if not flour is fine too

2 fennel bulbs, trimmed and cut into 1 1/2 ” pieces (if you aren’t a big fan of fennel use just one but get the flavor of two by using  the  fronds.  Can remove it before serving)

4 shallots halved if large

4 garlic cloves, smashed

3 T olive oil

2 t kosher salt

3/4 tea freshly group pepper

3/4 tea white pepper (I don’t have white pepper and didn’t bother using it)

2 T fresh parsley

1 preheat oven to 400.  spray cooking sheet with cooking spray

2. place the chicken pieces and flour in a large resealable bag and toss to evenly coat.

3. place chicken and garlic in a single layer on the baking sheet.  Drizzle with oil and sprinkle with salt and pepper. Put into oven and then 15 minutes later add the  fennel and shallots.  If you start everything all at once the vegetables will be mushy.   Cook till done 40-45 minutes.

4. sprinkle with parsley before serving.

Still tasty and good if you make a day early.