Roasted Lemon & Fennel Chicken

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Roasted Lemon & Fennel Chicken [English]

Don't let this one-pan dinner fool you: although it is easy to throw together, it is complex and elegant, sure to win a spot in your weekly dinner rotation.

Servings: 4

Keywords:

Prep Time: 0 mins
Cook Time: 0 mins
Total Time: 0 mins

What You’ll Need

Preparation

What You’ll Need

2 pounds bone-in, skin-on chicken thighs (4 to 6)
2 fennel bulbs, cut into 1" pieces (and about 1 Tbsp of the frond finely chopped)
4 cloves of garlic, minced
The juice and zest of 1 lemon
2 Tbsp olive oil
2 Tbsp dry white wine
2 Tsp Charred Lemon Sea Salt

Preparation

Preheat the oven to 425°F, and place a rack in the middle of the oven.
Combine the chicken and all of the other ingredients in a large bowl, and toss to combine.
On a large baking sheet, place the contents of the bowl, ensuring the fennel is on the outside edges and chicken is on the inside.
Roast for about 30 minutes, until the chicken reaches an internal temperature of about 165°F and the fennel is beginning to brown around the edges.
Remove from the oven, and loosely cover with aluminum foil. Rest for 5-10 minutes and serve!

Notes

This is the notes for the english recipe.

Roasted Lemon & Fennel Chicken [French]

Don't let this one-pan dinner fool you: although it is easy to throw together, it is complex and elegant, sure to win a spot in your weekly dinner rotation.

Portions: 4

Mots clés:

Temps de préparation: 0 mins
Temps de cuisson: 0 mins
Temps total: 0 mins

Ce dont vous aurez besoin

Préparation

Ce dont vous aurez besoin

2 pounds bone-in, skin-on chicken thighs (4 to 6)
2 fennel bulbs, cut into 1" pieces (and about 1 Tbsp of the frond finely chopped)
4 cloves of garlic, minced
The juice and zest of 1 lemon
2 Tbsp olive oil
2 Tbsp dry white wine
2 Tsp Charred Lemon Sea Salt

Préparation

Preheat the oven to 425°F, and place a rack in the middle of the oven.
Combine the chicken and all of the other ingredients in a large bowl, and toss to combine.
On a large baking sheet, place the contents of the bowl, ensuring the fennel is on the outside edges and chicken is on the inside.
Roast for about 30 minutes, until the chicken reaches an internal temperature of about 165°F and the fennel is beginning to brown around the edges.
Remove from the oven, and loosely cover with aluminum foil. Rest for 5-10 minutes and serve!