Cooking with the Bubba: #34- Roast Chicken Thighs with Fennel, Potatoes and Red Onions

Another great "from the oven to the plate" winter warmer. The fennel in particular imparts a wonderful flavor to the chicken.

Ingredients: 1/4 cup olive oil, 1 tsp. grated lemon zest, 1/4 cup lemon juice, 1 tbsp. maple syrup, 1/4 tsps. salt and pepper, 4 skin on chicken thighs, one fennel bulb cut into wedges (save some of the fronds for garnish), 6 small red potatoes cut in half, 1 red onion cut into wedges, 6 cloves of garlic cut in half, 6 sprigs of fresh thyme or 2/3 tsp. dried thyme.

Preparation: Preheat oven to 400 degrees. In a very large bowl whisk together the oil, lemon juice, lemon zest, syrup, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme. Toss to coat ingredients. Arrange in a single layer on a large foil lined baking sheet.

Cooking: Bake, (turning vegetables halfway through) for 40-45 minutes.

Serve: Garnish with fennel fronds and serve with a nice Pinot Grigio or a Blue Moon with an orange wedge. HOME