Roast chicken thighs with fennel
11 Jun 2015
by Dinna
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Background
This roast chicken thighs with fennel is a lovely, easy to make dish, so it's perfect for a midweek supper. Serve it with mashed normalΒ or sweet potatoes or just some crusty bread.
Ingredients
- 4 chicken thighs
- 1 large bulb fennel
- 5 tsp extra-virgin olive oil
- 2 Tbsp fresh rosemary leaves
- 1 Tbsp freshly grated lemon zest
- 2 cloves garlic, chopped
- 1 Tbsp pine nuts
- 2 tsp white wine vinegar
Instructions
- Preheat oven to 200Β°C.
- Remove the end of the fennel and chop the flesh into chunks. Toss these with 2 teaspoons of oil in an oven-proof dish, then season and bake for 10 minutes.
- Meanwhile, put the rosemary, lemon zest, garlic, salt and pepper in a small blender. Process until you get a textured paste. Mix in 1 teaspoon of oil. Rub the paste all over the chicken.
- Heat the remaining oil in a large nonstick casserole dish over medium-high heat. Add the chicken and cook on all sides, until browned - for about 5 minutes.
- After 10 minutes take the fennel out of the oven, toss with the pine nuts and put the chicken on top. Bake it in the oven until the fennel is golden and the chicken is cooked through.
- Remove the chicken from the roasting dish. Mix the fennel with the vinegar in the baking dish, scraping up any browned bits.
- Serve the chicken with the fennel.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - Roast
- Cuisines: - Italian
- Occasions: - Dinner Party
- Ingredients: - Chicken & Turkey
- Health and Diet: - Dairy Free - Gluten Free - Low Carb
- Skill Levels: - Easy
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