Lemon-Garlic Fennel Roasted Chicken

Ingredients

• 2 pieces chicken thighs (bone-in, skin-on)
• 1 medium fennel bulbs
• 1 medium lemon
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp dried oregano(optional)
• 0.25 cup chicken broth (or water)(optional)

Instructions

1. 1

   Prep (10 minutes): Heat oven to 425°F (220°C). Trim and slice fennel into thin wedges. Pat chicken dry and season all over with salt, pepper, and oregano. Mince garlic. Zest and juice the lemon.

2. 2

   Roast (35 minutes): In a roasting pan, toss fennel with olive oil, half the lemon juice, half the lemon zest, and the garlic. Nestle chicken on top of the fennel and drizzle any remaining lemon juice over the chicken. Add chicken broth to the pan (optional) to help prevent sticking.

3. 3

   Finish: Roast until chicken is browned and cooked through, 30–35 minutes (internal temperature 165°F/74°C). If the skin isn’t crisp enough, broil 1–2 minutes at the end. Rest 5 minutes, then serve with pan juices and remaining lemon zest.