Roast chicken, fennel, and orange come together to make a bright, flavorful one-pot skillet dinner.
Serve it with rice, farro, quinoa or barley for an easy meal.
For those that arent quite ready for raw fennel salads yet, roasting the fennel softens the anise flavor.
Aaron Hutcherson
This dish goes great with rice or a heartier grain, such as farro or barley.
And be sure to spoon some of those pan juices over top!
Remove any excess moisture from the chicken by patting it dry with paper towel and add the chicken thighs.
Aaron Hutcherson
Toss to coat evenly, using your hands to massage the garlic-thyme mixture into the chicken.
Set aside to marinate for 5 to 10 minutes.
while you prep the vegetables.
Aaron Hutcherson
Cut each bulb into 8 wedges.
Toss the fennel wedges with 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
Evenly layer the fennel wedges in a large cast iron skillet or baking dish.
Aaron Hutcherson
Top with the orange slices.
Place the chicken on top of the fennel and orange slices.
Scatter the thyme sprigs around, if using.
Aaron Hutcherson
