Fennel Chicken Thighs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. boneless, skinless chicken things
1 lb. fingerling potatoes, halved
1 fennel bulb, cut into 1-in. slices, fronds reserved
1 onion, cut into ½-in. slices
2 tbsp. extra-virgin olive oil
2 tsp. garlic powder
1 tsp. black pepper
1 tsp. lemon zest, plus 1 tsp fresh juice (from 1 lemon)
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Directions: |
Directions:Place a rimmed baking sheet in oven. Preheat oven to 400ºF.
Toss together chicken, potatoes, fennel slices, onion, oil, garlic powder, salt, and pepper in a large bowl until well coated. Remove hot baking sheet from oven; spread chicken mixture on baking sheet, making sure chicken thighs are touching the sheet and vegetables are evenly distributed.
Bake in preheated oven until chicken is cooked through and vegetables are soft and caramelized, 45 minutes to 1 hour. Remove from oven, and cool slightly, 3 to 5 minutes.
Chop fennel fronds to equal 3 tbsp. Add fennel fronds, zest, and juice to chicken and vegetables, toss to coat. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:70 min. |
Personal
Notes: |
Personal
Notes: We do not bother with fingerling potatoes; we just use what we have and cut into wedges. I leave the skins on when I cook it, my wife peels them – it is good either way. We like to make it a complete meal, on one pan, by adding a green vegetable. We have had great results with fresh green beans or asparagus.
My wife found this recipe, submitted by Daphne Oz, in People magazine.
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