Chicken Fra Diavolo With Fennel, Onions And Potatoes And Warm Tomato And Roasted Garlic Sauce

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1271
FAT
197%
CHOL
93%
SOD
33%

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Ingredients for 4 servings

16 cipollini onions or 4 medium onions, quartered lengthwise

2 small spring chickens (about 3-3 1/2 pounds), halved, backbone removed and split (ask your butcher to split for you)

5-6 tablespoons extra virgin olive oil (EVOO), for liberal drizzling

3 tablespoons smoked sweet paprika

3 tablespoons grill seasoning, such as Montreal Seasoning by McCormick

3 tablespoons chili powder – the redder the chili powder you choose, the redder the "Devil"

1 1/2 tablespoons ground fennel

1 tablespoon poultry seasoning

2 bulbs fennel, trimmed of tops

1 1/2-2 pounds small Yukon gold potatoes, halved or left whole, depending on size

1 head garlic

2 pints grape tomatoes

1 handful basil leaves, roughly chopped

1 handful flat leaf parsley, roughly chopped

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