Tangy Herb-Marinated Chicken with Roasted Lemon and Fennel

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon lemon zest
• 3 cloves garlic, minced
• 1 cup fresh lemon juice
• 1 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 2 bulbs fennel, sliced
• 1 whole lemon, sliced into rounds

Method

1. 01
   In a large bowl, combine olive oil, salt, black pepper, lemon zest, minced garlic, lemon juice, chopped parsley, and thyme to create the marinade.
2. 02
   Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
3. 03
   Preheat the oven to 400°F (200°C).
4. 04
   In a roasting pan, arrange the sliced fennel and lemon rounds in a single layer. Drizzle with a little olive oil and season with salt and pepper.
5. 05
   Place the marinated chicken thighs on top of the fennel and lemon slices.
6. 06
   Roast in the preheated oven for 35-45 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C).
7. 07
   Remove from the oven and let rest for 5 minutes before serving.