A few weeks ago we visited our friends, Neil and Susan, and were guests in their lovely home in beautiful Palm Springs. Susan served a simple but incredibly delicious dish of roasted chicken thighs with fennel, shallots and potatoes for our supper. Once we returned home, I knew it would make a great blog post, so I gathered my ingredients and away I went. Susan adapted her recipe from this one featured on theKitchn and it is a winner, simple enough to make for two with leftovers, or perfect for an impromptu dinner party. Susan adds shallots and small potatoes to her version, which turns the dish into a full meal.
Not usually a fan of fennel, I kind of turned up my nose when I saw her preparing the anise-tasting vegetable. Roasting the fennel at a high temperature, though, caramelized the fennel, softening its flavors to a mellow, rich taste. I caught myself snacking on some of the roasted fennel while I was snapping photos for my post.
Everything comes together in one, big bowl and a sheet pan, making clean-up a snap. And dinner is ready in only half an hour…This is good enough for company, I promise!
TIP: My package of boneless chicken thighs had pieces ranging wildly in size. Just cut the large pieces in half to make them uniform in size.
- 1½ pounds boneless, skinless chicken thighs
- 2 medium-sized fennel bulbs
- 1 bag small potatoes (1 pound)
- 6 shallots, peeled and halved
- 4 garlic cloves, peeled and finely chopped
- 3 tablespoons olive oil
- 3 tablespoons white wine
- zest and juice of 1 Meyer lemon
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- fennel fronds (optional garnish)
- Preheat oven to 425 degrees.
- Place chicken pieces in a large bowl.
- Cut each fennel bulb in half, reserving fronds. Cut out the hard core and slice into ½-inch thick slices. Add to chicken, along with the potatoes and shallots.
- Chop 2 tablespoons of the fennel fronds and add to mixture.
- Add garlic, olive oil, wine, lemon zest and juice, salt and pepper and mix well.
- Using a sided sheet pan, place chicken pieces in the center and surround with vegetables. Pour any accumulated juices over the entire pan.
- Roast, uncovered for 30 minutes. Allow dish to rest, covered, for 5 minutes before garnishing and serving.