Fennel Seed-Seasoned Chicken Thighs

Ingredients

• 2 pieces chicken thighs (bone-in or boneless, skin-on preferred)
• 1 tsp fennel seeds
• 3 cloves garlic
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 tsp lemon zest(optional)
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Pat the chicken dry. Crush fennel seeds and mince the garlic. In a small bowl, mix olive oil, salt, black pepper, oregano, fennel seeds, garlic, and (if using) lemon zest and lemon juice into a paste.

2. 2

   Season: Rub the seasoning paste all over the chicken thighs. Let sit at room temperature while you preheat the oven to 425°F (220°C).

3. 3

   Pan-sear (about 10 minutes): Heat a skillet over medium-high heat. Sear chicken skin-side down (or presentation side down) until deeply browned, about 5–6 minutes. Flip and sear the other side for 2–3 minutes.

4. 4

   Roast (about 20 minutes): Transfer the skillet to the oven and roast until the thickest part reaches 165°F (74°C) and the juices run clear, about 15–20 minutes (depending on thigh size).

5. 5

   Rest and serve (about 0–5 minutes): Remove from the oven, rest 5 minutes, then serve with pan juices.