Recipe Lemony, garlicky roasted chicken with fennel and onions

medtran49

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This is a 1 bowl, 1 sheet pan, 1 cutting board and a sauce pan for rice or couscous to soak up all the juices (or you could use a rustic bread).

Do ahead: You could make up the pan the night before or in the morning, cover with foil, refrigerate, and then pop in the oven when you get home.

Ingredients

Around 2 pounds, 4-5 pieces, bone in, skin on chicken thighs
1-1/2 lemons
1 medium fennel bulb with fronds
1/2 of a large onion
6 large garlic cloves
4 Tbsp white wine
4 Tbsp olive oil
1 tsp salt
1/2 - 3/4 tsp black pepper

Couscous, rice or rustic bread

Preheat oven to 400 F.

Line a large sheet pan with foil or parchment paper and set aside.

Slice the fennel (reserve the fronds) and onion into 1/2 inch thick slices. Mince the garlic. Trim the chicken of excess fat and skin.

Place the chicken, fennel, onion and garlic into a large bowl. Add the salt and pepper. Zest the lemons into the bowl, then add the juice. Add the white wine and olive oil. Add a couple of tablespoons of fronds. Toss so that everything is coated.

Place the vegetables around the outside of the sheet pan, cover with foil and bake for 15 minutes. Remove from oven, remove foil and add chicken pieces in the center of the sheet pan. Drizzle liquid remaing in bowl over everything in the pan. Bake for 25 minutes uncovered. Check to see if the chicken has reached 160 F. If not, bake longer. Once the chicken is done, remove from oven, loosely tent and allow to sit for 10 minutes.

Serve with something to soak up the pan juices.
 
Last edited:
View attachment 84998

This is a 1 bowl, 1 sheet pan, 1 cutting board and a sauce pan for rice or couscous to soak up all the juices (or you could use a rustic bread).

Do ahead: You could make up the pan the night before or in the morning, cover with foil, refrigerate, and then pop in the oven when you get home.

Ingredients

Around 2 pounds, 4-5 pieces, bone in, skin on chicken thighs
1-1/2 lemons
1 medium fennel bulb with fronds
1/2 of a large onion
6 large garlic cloves
4 Tbsp white wine
4 Tbsp olive oil
1 tsp salt
1/2 - 3/4 tsp black pepper

Couscous, rice or rustic bread

Preheat oven to 400 F.

Line a large sheet pan with foil or parchment paper and set aside.

Slice the fennel (reserve the fronds) and onion into 1/2 inch thick slices. Mince the garlic. Trim the chicken of excess fat and skin.

Place the chicken, fennel, onion and garlic into a large bowl. Add the salt and pepper. Zest the lemons into the bowl, then add the juice. Add the white wine and olive oil. Add a couple of tablespoons of fronds. Toss so that everything is coated.

Place the vegetables around the outside of the sheet pan, cover with foil and bake for 15 minutes. Remove from oven, remove foil and add chicken pieces in the center of the sheet pan. Drizzle liquid remaing in bowl over everything in the pan. Bake for 25 minutes uncovered. Check to see if the chicken has reached 160 F. If not, bake longer. Once the chicken is done, remove from oven, loosely tent and allow to sit for 10 minutes.

Serve with something to soak up the pan juices.

Looks really delicious.
 
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