I am on a total fennel kick right now. When raw, it takes on a licorice, anise flavor, which for me, took some getting used to. Now I definitely enjoy it, and I’ll add thin slices of it to salads for an extra crunch, but I especially love roasting it because it takes on a sweet and satisfying flavor.
This roast chicken is the perfect dish to serve when you have people coming over. It takes just a few minutes to prep, and the flavor combination feels sophisticated and bright. The fennel softens and takes on a more delicate flavor, and the chicken stays nice and juicy, which is always a crowd pleaser. Try it over quinoa so you can take advantage of all the juices or with a side of roasted starchy, root vegetables. Enjoy!
Ingredients (serves 4)
8 bone-in, skin-on chicken thighs
2 medium bulbs of fennel, keep some of the fronds (set aside)
2 lemons
6 cloves of garlic, smashed and peeled
¼ cup of avocado oil (or olive oil)
4 sprigs of rosemary, finely chopped
½ cup chicken broth (or white wine)
Salt and pepper to taste
Directions:
Take chicken out about an hour before cooking
Pat chicken dry with a paper towel, and season with salt and pepper (this helps the skin crisp up)
Preheat oven to 400 degrees
Slice the fennel bulbs into thin rounds and place on the bottom of the baking dish
Slice one lemon into thin rounds and place on the bottom of the baking dish
Place chicken on top of fennel and lemon slices
In a small bowl, add the zest and juice from the remaining lemon. Mix with oil, rosemary, and garlic cloves. Pour mixture over the chicken
Chop fennel fronds and add to the pan, in between chicken thighs
Pour in chicken broth
Bake for 40 minutes or until chicken is cooked through
