Rustic Italian Lemon and Herb Chicken with Fennel

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 bulbs fennel, sliced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large ovenproof skillet, heat the olive oil over medium-high heat.
3. 03
   Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Cook until the skin is golden and crispy, about 5-7 minutes.
4. 04
   Flip the chicken thighs and add the minced garlic to the skillet. Cook for another 2 minutes.
5. 05
   Add the sliced fennel, lemon zest, and juice to the skillet. Sprinkle with rosemary and thyme.
6. 06
   Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through and the fennel is tender.
7. 07
   Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
8. 08
   Serve the chicken with the roasted fennel and pan juices drizzled over the top.