Roasted Chicken with Fennel

4 Servings

33 min Cook Time

A one-pan roasted chicken dish with fennel, garlic, and dill. This simple yet flavorful meal features chicken thighs roasted with caramelized vegetables, perfect for a fuss-free dinner. The slow-cooked garlic mellows out and flavors the entire dish, while fresh herbs add brightness.

Ingredients

Chicken thigh4 chicken thighs, bone in and skin on

(464g)

Fine Sea Salt1 tbsp, plus ½ teaspoon

(18g)

Extra Virgin Olive Oil2 tbsp

(30g)

Fennel, bulb, raw2 fennel bulbs, sliced

(460g)

LEMONS1 lemon, sliced, skin on

(60g)

GARLIC15 garlic cloves, smashed, from about 1 head

(60g)

CANNELLINI BEANS1 (15.5-ounce) can, drained and rinsed

(425g)

Living dill1 tbsp

(3g)

Ground black pepperTo taste

(0g)

Instructions

Step-by-step guide

1
Preheat the oven to 450°F.
2
Pat the chicken breasts dry and sprinkle both sides with 1 tablespoon of the salt.
3
In a medium-size skillet over medium-high heat, heat 1 tablespoon of the oil. When the oil is sizzling, add the chicken thighs, skin down. Sear until the skin is browned and crispy, 4 to 5 minutes. Set aside.
Timer: 5m
4
In a medium-size bowl, gently toss the fennel, lemon slices, garlic, beans, and dill with remaining tablespoon of olive oil and remaining ½ teaspoon of salt.
5
Transfer the vegetables to a 9 x 12-inch baking dish, spreading to make an even layer. Top with seared chicken thighs.
6
Roast for 30 to 35 minutes, or until the vegetables are caramelized and the chicken is cooked through with its juices running clear. Top with freshly ground pepper. Serve immediately.
Timer: 35m