Roasted Chicken Thighs with Fennel and Lemon

Who wants to spend all day in the kitchen? Not us! This one pan wonder is a great way to enjoy Farm Fresh veggies, while also not stressing about what's for dinner!

Roasted Chicken Thighs with Fennel and Lemon

2 pounds bone-in, skin on chicken thighs (4 to 6)

2 small fennel* bulbs

4 large garlic cloves or 1 bunch green onions*

1 lemon

2T oil

2T dry white wine or lemon juice

1T salt, black pepper


Trim the stalks and fronds off the fennel bulb.  Cut the bulbs in quarters through the root. Cut each quarter into 1’ thick slices.  Add to a bowl along with the chicken, add 1 T of minced fennel fronds (frilly leaves).

Mince garlic or chop green onions in 3 pieces. Grate the zest of the lemon, juice it and add all to the bowl. Add oil, white wine, salt, pepper.

Toss well, and transfer all to a baking sheet. Place the chicken pieces closely together in the center with the fennel and green onions around the sides.

Roast until internal chicken temperature is 160F, about 30 min @425F

Take the pan out, cover with foil or with another pan on top, rest for 10 min. Serve over ice or with roasted potatoes and roasted beets.

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