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.
This must be the noon cooking the other day! YUM! I became of fennel fan when I made the Jerusalem clementine fennel chicken – this looks like a terrific combo as well. And I altered my dish to one pan as well – love that!
Indeed it was, Beth –
This looks perfect! I love fennel in all it’s forms, but roasted is definitely my favorite. You’re absolutely right about the caramelization softening the flavors.
Thanks, Susan, but I still have to convince Larry about the fennel 😉
Great meal. And you ate fennel!!
I did, indeed!
This dish sounds delicious. What a lovely post, Liz!
Thanks, Carol –
This sounds lovely! I too am not usually much of a fennel fan, I will have to try roasting it!
Try slicing it even thinner, Jayne – I’m not giving up on fennel!
Shallots I’m assumed are quartered and roasted with everything? Or are they sliced thin like the fennel?
Oh my gosh, I forgot to include the shallots in my recipe – thank you so much for pointing that out. Recipe has been fixed. Thank you again, Teresa!
Love the clean flavors in this dish, Liz. I’m a huge fan of fennel!
I’m getting there on the fennel, Steve.
Liz I’m so impressed you made something with one of your least favorite ingredients! That’s how I feel about cilantro – I try but it always tastes soapy to me and it’s usually the only thing I can taste in a dish. Fennel, though, I love – and I will have to try your recipe. Happy birthday!
You and my husband agree on cilantro –
Why do they make the meat different sizes. I think they do it s you’ll buy more. I will take your tip and run with it. Thanks GREG
Greg, I totally agree –
I LOVE caramelized fennel. You are right, this DOES look like a snap dinner to make! I’ve got fennel in the fridge at the moment (three bulbs, to be exact), so I’ll have to try this soon.
[K]
P.S. Hope you had a wonderful birthday!!!
And clean-up is a snap, Kim.
I am not a fan of fennel either. But, if you like this and you’re not a fennel fan, then maybe I need to try it!
it’s so true, Liz. Roasted, and hence caramelized fennel, is a whole different beast than raw fennel. I, too, am not so crazy about raw, but love it roasted.
Gisele, thanks, I’m getting closer to fennel these days 😉