This recipe was inspired by an old friend, who first introduced me to roasted fennel years ago while working on a recipe for a magazine assignment. That recipe seems to have dropped off the face of the internet, so instead, my starting point was The Kitchn’s Roasted Chicken Thighs with Fennel & Lemon.
For a vegetarian version, try tossing the roasted veggies with cannellini beans (one can, drained and rinsed).
4-6 bone-in, skin-on chicken thighs
zest and juice of 1 large orange
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp fresh rosemary, chopped
3 cloves garlic, minced
1 1/2 tsp kosher salt
2 small fennel bulbs, sliced into 1/2-inch wedges
2 carrots, cut on the diagonal in 1/2-inch slices
1 red onion, sliced into 1/2-inch wedges
In a medium bowl, mix orange zest and juice, olive oil, vinegar, rosemary, garlic and salt. Add chicken, then cover and refrigerate for a few hours (30 minutes minimum).
Preheat oven to 425 degrees. In a large bowl, combine fennel, carrots, onion and chicken mixture. Toss to coat veggies in the marinade.
Using a slotted spoon, transfer chicken pieces and veggies to an oiled sheet pan in an even layer. Season with fresh-ground pepper.
Roast until the chicken reaches an internal temperature of 165 degrees, about 40-45 minutes. Veggies should be tender and brown on the edges.
Pictured: Pyrex Holiday Casserole 024 Round Casserole; Pyrex Lime 909 Rimmed Pie Plate; Pyrex Dessert Dawn Yellow 209 Rimmed Pie Plate