Roasted Chicken Thighs with Fennel & Lemon

Recipe courtesy The Kitchn

  • 1 pound boneless skinless chicken thighs

  • 2 small fennel bulbs, between 1 and 1 1/4 pounds total

  • 4 large garlic cloves, minced

  • 2 tablespoons olive oil

  • 2 tablespoons white wine

  • 1 Meyer lemon

  • 1 1/2 teaspoon kosher salt

  • Freshly ground black pepper

  • Heat the oven to 425°F. Place the chicken thighs in a large bowl.

  • Trim the stalks and fronds off the fennel bulbs, and cut each bulb in quarters. Then slice each quarter into 1-inch-thick slices. Add to the bowl with the chicken. Mince about 1 tablespoon of fennel fronds and also add to the bowl.

  • Add the minced garlic, olive oil, and white wine to the bowl. Zest and juice the lemon, and add both to the bowl.

  • Toss all the ingredients together, and add the salt and a generous amount of black pepper.

  • Spread the chicken and fennel on a large baking sheet, arranging the fennel around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.

  • Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F, and the fennel is tender and beginning to brown around the edges.

  • Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.

  • Serve with rice or bread.

Prep time:20 min

Cook time:30 minutes



Keywords: chicken,lemon,fennel


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