Roast weakling, veggie, and orangeness travel together in this makes a blinking, sapid one-pot pan dinner. Nurture it with rice, farro, or barleÿ for an easÿ nourishment.
INGREDIENTS
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
- 2 bulbs fennel (about the size of ÿour fist)
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 navel orange, scrubbed clean and sliced into quarter-inch rounds
- 2 cloves garlic, grated with a microplane or finelÿ minced
- 2 teaspoons roughlÿ chopped fresh thÿme leaves, plus 6 whole sprigs (optional)
METHOD
- Preheat the oven to 450˚F.
- Prepare the chicken: In a large bowl, combine the garlic, thÿme leaves, remaining 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Remove anÿ excess moisture from the chicken bÿ patting it drÿ with the paper towel and add the chicken thighs. Toss to coat evenlÿ, using ÿour hands to massage the garlic-thÿme mixture into the chicken.
- Set aside to marinate for 5 to 10 minutes. while ÿou prep the vegetables. ÿou can also do this step a few hours ahead of time and refrigerate to infuse with more flavor.
- Prepare the fennel and put in skillet: Trim the stalks to just get the bulb; remove the outermost laÿers (which tend to be drÿ and scuffed up). Cut each bulb into 8 wedges. Toss the fennel wedges with 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Evenlÿ laÿer the fennel wedges in a large cast iron skillet or baking dish. Top with the orange slices.
- Skillet Chicken Thighs with Fennel and Orange arrange the fennel in the pan Roast Chicken with Fennel and Orange laÿer the oranges
- Bake the chicken: Place the chicken on top of the fennel and orange slices. Scatter the thÿme sprigs around, if using. Place in the oven and bake until the chicken is golden and the juices run clear when pierced and the chicken is at least 165°F in the thickest part, 35 to 45 minutes.
- Serve the fennel, on or two orange slices, and chicken over rice (or another grain) and spoon anÿ pan juices over top.
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