(The Nosher) -- A walk-away roast chicken can’t get much easier, so with the set-it-and-forget-it method in mind, we used the spice cabinet to simplify the shopping, too. While this recipe originally called for boneless, skinless chicken thighs, I opted for bone-in, skin-on, as they bring a bigger jolt of flavor and texture to the dish (thank you, crispy chicken skin) and always feel more substantial to me. Place the chicken thighs in a large bowl.Trim the stalks and fronds off the fennel bulbs, and cut each bulb in quarters. Arranging the chicken thighs around the border of the sheet pan puts them where the heat is highest, leading to crispy brown skin while protecting the potatoes and fennel below from scorching. And chicken thighs are unfailingly moist and forgiving. Once done, add the chicken thighs skin down to a hot skillet and let it sizzle and cook for about five minutes on each side. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Place the chicken in a large bowl; set aside. Got a tip, kitchen tour, or other story our readers should see? 1 ½ Tbls Fennel seeds. Sprinkle the sides with the skin on with salt, pepper, and paprika. 3. Tomatillo and Chayote Chicken: Sub onion for fennel, 3 cups diced chayote for tomatoes, and 3 chopped tomatillos for lemons. Flip chicken breast side up and rub exposed side with remaining 1 tablespoon oil and sprinkle with remaining spice mixture. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat. 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. Then slice each quarter into 1-inch-thick slices. The simple method of roasting fennel wedges alongside chicken thighs allows the vegetable to absorb the rich juices from the meat while they caramelize on the sheet pan, making them incredibly addictive. Instructions. Place the fennel and onion wedges in the skillet and then top with the chicken thighs and lemon slices. Transfer chicken to carving board and let rest for 20 minutes. Also, I definitely encourage you to serve this dish with the optional cooked rice or bread (cooked couscous would also be lovely) — there’s some great lemony, garlicky sauce lingering on the sheet pan that deserves to be soaked up. It’s a little bit more work overall because it requires two types of cooking but the pay off it well worth the extra few minutes of work. Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Leftovers can be stored in an airtight container in the fridge for up to 4 days. A 30-minute sheet pan dinner for any night of the week. Carve chicken. While the potatoes are roasting prep your chicken thighs. You can overcook them just a bit and they’ll still be melting and juicy. Adapted from The Kitchn. They’re not terribly dark, so even those in your household who prefer white meat shouldn’t turn their noses up at thighs the way they might at drumsticks. Pour the lemon and herb sauce over top and then place the skillet in the oven to bake for 25 minutes. Arranging the chicken thighs around the border of the sheet pan puts them where the heat is highest, leading to crispy brown skin while protecting the potatoes and fennel below from scorching. Roast Chicken Thighs with Fennel and Lemon . After playing around with the cooking methods I landed on this method here. You need bone-in skin on chicken thighs, fennel bulbs, garlic, lemon white wine, and rice or bread for serving! 1 tsp zest. Add to the bowl with the chicken. Scatter fennel and onion around chicken; pour chicken broth over vegetables. Lightly oil a baking sheet or roasting pan. Scatter the sliced lemon over the fennel and toss gently. For this recipe, I used bone in, skin on, cute little chicken thighs. Transfer chicken pieces as they are done to a platter. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Combine garlic, lemon zest and juice, parsley, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl and whisk. Serve … Adjust oven rack to middle position and heat oven to 400 degrees. Cut each quarter into 1-inch-thick slices. Put the chicken thighs in the mixing bowl and toss each one with the flour mixture until thoroughly coated. Tomatillo and Chayote Chicken: Sub onion for fennel, 3 cups diced chayote for tomatoes, and 3 chopped tomatillos for lemons. Heat the oven to 425°F. Transfer chicken, breast side down, to 12-inch oven-safe skillet and rub exposed side with 1 tablespoon oil. ¼ cup flour if using skinless chicken breast. 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. 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. Arrange the browned chicken, skin side up, on top of the fennel and lemon. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. 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. Combine fennel seeds, coriander, lemon zest, salt, granulated garlic, and pepper in a bowl. Heat the olive oil in a large flameproof casserole. Broil the last 1-2 minutes to crisp up the skin at the end. 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