Roasted Chicken With Asparagus, Fennel & Potatoes

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1 chicken, 4 to 5 pounds

Salt and pepper to taste

1 pound small Yukon Gold potatoes (creamer size)

2 fennel bulbs

5 tablespoons green (also called Fall harvest) olive oil

1 pound asparagus

1 cup low-sodium chicken broth

1 tablespoon aged sherry vinegar

2 teaspoons minced chives

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