Chicken with Potatoes and Fennel
2 lbs boneless, skinless chicken
1 lb. fingerling potatoes, halved
1 fennel bulb, cut into 1" slices
1 onion, cut into 1/2" slices
2 tbsp grapeseed oil
2 tsp garlic powder
2 tsp Celtic sea salt
1 tsp pepper
1 tsp lemon juice
Preheat oven to 450 degrees
Toss all ingredients together in a large bowl until well coated.
Spread mixture on a baking sheet, making sure chicken is touching the sheet and vegetables are evenly distributed.
Bake 45 minutes to 1 hour, until cooked through.
Let cool 3-5 minutes before serving.
Recipe from The Wellness Way.