Lemon and fennel on their own are already gorgeous – but throw some chicken in there and now we’re talking dinner goals. I don’t know if it was the roasting, the chicken juices, the lemon, the wine, or a combination of all four, but it achieved a level of caramelization and flavor previously unknown to me. Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Arrange a rack in the middle of the oven and heat to 425°F. Scatter fennel and onion around chicken; pour chicken broth over vegetables. Then slice each quarter into 1-inch-thick slices. And it’s so quick and easy; just cut up the fennel, toss it with the chicken and the other ingredients, roast, and serve. Add chicken thighs, skin side down; cook, undisturbed, until nicely browned, 4 to 5 minutes. Adjust oven rack to middle position and heat oven to 400 degrees. 3 large fennel … Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Gently toss the ingredients in oil and roast for 15-20 minutes. Spread the remaining tablespoon of plain butter over the outside of the chicken and sprinkle the remaining 2 teaspoons salt and 1⁄2 teaspoon pepper. 6 bone-in Chicken Thighs, 4 Boneless Chicken Breast (If skinless dust with flour, see below) 6 Chicken pieces – 2 breasts, 4 thighs and/or drum sticks … 4 Garlic cloves. Broil the last 1-2 minutes to crisp up the skin at the end. Looking for ideas for one pan meals and dinners? They all roast together at high heat, crisping up around the edges and becoming infused with the flavor of garlic and lemon. After the potato mixture has roasted for 15-20 minutes in the oven, remove the roasting dish. Cut each quarter into 1-inch-thick slices. One-Skillet Chicken with Buttery Orzo recipe | Epicurious.com The sweetness of the cooked vegetables is balanced by topping the dish with a fennel slaw. Add everything except the paprika, thighs and the lemon slices to the roasting dish. Transfer chicken to carving board and let rest for 20 minutes. Try this simple one. Arrange the browned chicken, skin side up, on top of the fennel and lemon. In addition to adding a lot of flavor to marinades I like to ensure that my chicken is super flavorful by roasting it with the bone in and skin on. After roasting the chicken for 15 minutes, dump vegetables around chicken, filling empty spaces around chicken in single layer, keeping lemon slices near center. Scatter the sliced lemon over the fennel and toss gently. Trim the stalks and fronds off the fennel bulbs, and cut each bulb in quarters. Sprinkle with half of the spice mixture. Coat chicken all over with remaining dressing. Then slice each quarter into 1-inch-thick slices. Reserve drippings in skillet. Begin by sprinkling the chicken thighs with a little additional salt and pepper + paprika for colouring. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. 3 sprigs fresh thyme. 1 pound boneless skinless chicken thighs 2 small fennel bulbs, between 1 and 1 1/4 pounds total 4 … Skin-on chicken thighs render their fat onto the vegetables for absolutely delicious results. I love one-dish meals, especially ones that involve fennel and lemon. Pre cooking the chicken separately also give the potatoes extra time to roast on their own, uncovered in the oven so that they’re perfectly cooked in time with the chicken later. Pat chicken dry with paper towels. In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Serve … Chicken only needs about 6-8 hours to marinade, but I like to do it over night since that’s the easiest for me. You’re going to start off your roast by placing your potatoes and fennel in a roasting dish along with some crushed garlic, fennel seed, mustard, and chicken stock. Cut each bulb in quarters through the root. Place the chicken thighs in a large bowl. Starting at the breast near the neck, slide your fingers between the skin and the meat and spread the butter mixture between the skin and the breasts, then the thighs, and legs. 1/2 fennel, bulb sliced and fronds cut into 2-inch lengths 1 onion, sliced. Transfer chicken, breast side down, to 12-inch oven-safe skillet and rub exposed side with 1 tablespoon oil. Use 1 1/2 teaspoons oregano in place of thyme, increase salt to 3/4 teaspoon, and add 2 sliced serrano chiles with veggies. For this recipe, I used bone in, skin on, cute little chicken thighs. 9th October 2017 By Sarah Nevins 8 Comments, Simple, Roasted Lemon & Fennel Chicken Thighs with potatoes | Gluten Free + Whole30 + Paleo. 4 cloves garlic. Add the oil and white wine, season with the salt and a generous amount of black pepper, and toss to combine. Instructions. Place the fennel and onion wedges in the skillet and then top with the chicken thighs and lemon slices. small fennel bulbs (1 to 1 1/4 pounds total), Cooked rice or bread, for serving (optional). The idea here is to really give the skin opportunity to crisp up in a way that can’t be easily done in the oven without drying it out. Arrange chicken (with the marinade), fennel, and lemon on a roasting pan and roast for 40 minutes or until chicken is browned and registers 165° with a meat thermometer. Taking care when handling the hot baking pan, pick up one chicken thigh and put it skin side down in the butter. Place chicken on a large rimmed baking sheet; season with salt and pepper. Preheat oven to 425°F and pat chicken thighs dry with paper towels. Pour the lemon and herb sauce over top and then place the skillet in the oven to bake for 25 minutes. Well it should be! Once that's cooked, remove chicken from heat. Pour 1/4 cup dressing into a small bowl and set aside. 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