Chicken Fennel Bake

Ingredients

  • 2 fennel bulbs, trimmed
  • Kosher salt and freshly ground black pepper
  • 5 lemons
  • 1/4 cup extra-virgin olive oil
  • 1 pound baby potatoes
  • 1 cup baby carrots
  • 6 chicken thighs

Directions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with foil.
  2. Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
  3. Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
  4. Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.