Roasted Chicken Thighs with Fennel and Shallots
, Serves 4
Bone-in chicken thighs in a spiced lemon marinade, roasted over fennel and shallots until the skin is deeply browned and the veg jammy.
| prepPreheat oven to 425°F / 220°C | ||||||
| 2 fennel bulbs, halved, cut into 5 pieces each | Toss veg with oil, salt & pepper | Set thighs skin-up on veg | Roast 425°F / 220°C, 45 min | Remove chicken; roast veg 10 min | Return chicken, garnish with fronds | |
| 6 shallots, halved | ||||||
| 5 cloves garlic, crushed | ||||||
| 2 tablespoons extra virgin olive oil (for the veg) | ||||||
| salt and pepper, to taste (for the veg) | ||||||
| 1 lemon, juiced | Whisk marinade | Toss thighs in marinade | ||||
| 60 ml extra virgin olive oil (for the marinade) | ||||||
| 1 tablespoon fennel seed, crushed | ||||||
| 1 tablespoon coriander seed, crushed | ||||||
| 1/4 teaspoon ground turmeric | ||||||
| 1 tablespoon ground paprika | ||||||
| 2 teaspoons kosher salt | ||||||
| cracked black pepper, to taste | ||||||
| 8 bone-in, skin-on chicken thighs | ||||||
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