A flavorful and easy pan-roast supper for fall.

This is delicious, so Mrs. Rio Linda Online wanted me to save the recipe for future reference. We thought you would like it too.

Ingredients:

  • 2 teaspoons fennel seeds
  • 2½-3 pounds bone-in, skin-on chicken legs and thighs (patted dry)
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 medium yellow onion (thinly sliced, about 1½ cups)
  • 1 medium fennel bulb (cored, thinly sliced, about 1 cup)
  • 1 Granny Smith-type apple, halved, cored, and cut into 8 wedges
  • 4 sprigs rosemary
  • Flaky salt for serving (Malden smoked salt works nicely. Season to taste.)

Instructions:

  1. Prep the Fennel Seeds: Toast fennel seeds in a small skillet over medium-low heat until fragrant (2-3 minutes). Grind coarsely using a mortar and pestle or chop roughly.
  2. Season the Chicken: Toss chicken pieces with olive oil, fennel seeds, salt, and pepper in a large bowl.
  3. Assemble the Sheet Pan: Place onion, fennel, and apple slices on a sheet pan. Drizzle with olive oil and season. Arrange chicken on top, skin side up. Distribute rosemary sprigs evenly.
  4. Roast: Bake in a preheated 425°F oven for 25-30 minutes, or until chicken is cooked through and vegetables are softened and slightly caramelized.
  5. Broil for Crispy Skin: Turn oven to broil, move the rack closer, and broil for 1-2 minutes until chicken skin is crispy and golden—season with flaky salt.

Nutritional analysis per serving (6 servings)
  • 564 calories
  • 42 grams fat
  • 10 grams saturated fat
  • 0 grams trans fat
  • 19 grams monounsaturated fat
  • 8 grams polyunsaturated fat
  • 11 grams carbohydrates
  • 3 grams dietary fiber
  • 5 grams sugars
  • 35 grams protein
  • 705 milligrams sodium

Post Views: 785

Born and raised in Rio Linda, a graduate of Rio Linda High School, and a resident for most of the last 50 years. Co-Chair for the Rio Linda Elverta Neighborhood Association, announcer for Rio Linda Knights...