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:
- 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.
- Season the Chicken: Toss chicken pieces with olive oil, fennel seeds, salt, and pepper in a large bowl.
- 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.
- 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.
- 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
