Liz Schmitt: http://Lizthechef.com
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 1/2 lbs. boneless, skinless chicken thighs
- 2 medium-sized fennel bulbs
- 1 bag small potatoes (1 pound)
- 6 shallots, peeled and halved
- 4 garlic cloves, peeled and finely chopped
- 3 tablespoons olive oil
- 3 tablespoons White wine
- zest and juice of 1 Meyer lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- fennel fronds (optional garnish)
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- Place chicken pieces in a large bowl.
- Cut each fennel bulb in half, reserving fronds. Cut out the hard core and slice into ½-inch thick slices. Add to chicken, along with the potatoes and shallots.
- Chop 2 tablespoons of the fennel fronds and add to mixture.
- Add garlic, olive oil, wine, lemon zest and juice, salt and pepper and mix well.
- Using a sided sheet pan, place chicken pieces in the center and surround with vegetables. Pour any accumulated juices over the entire pan.
- Roast, uncovered for 30 minutes. Allow dish to rest, covered, for 5 minutes before garnishing and serving.
Recipe Notes
http://lizthechef.com/2013/04/26/susans-chicken-with-fennel-shallots-and-potatoes/
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