Time: about 1 hour
Serves: 2
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 bulb of fennel*
- 1 lb of potatoes - 7-8 golf ball sized or 4-5 baseball sized
- 3 TBSP olive oil
- 2 TBSP apple cider vinegar
- 1 tsp whole grain mustard
- 1 tsp honey
Prep
- Preheat oven to 450 with one rack on the second level from the bottom and another on the second level from the top. (upper and lower thirds of the oven)
- Cover 2 cookie sheets with foil.
- Cut the top stems off the fennel so you're just left with the bulb. If you look at the picture below under "Notes", you're cutting right where that rubberband is.
- Cut the bulb in half from the top down. Then, in the same direction, cut each half in half again, then once again. You should be left with slices about 1 inch wide like in the picture
- Now cut the potatoes in half three times like you did with the fennel. You should be left with little chunks with pointed tops - about 1 inch or so.
- Lay out the chicken, fennel and potatoes on the 2 baking sheets
- In a small bowl, put in the olive oil, cider vinegar, mustard and honey. Stir that together with a fork for a few seconds.
- Put half of the olive oil mixture on each cookie sheet and sprinkle salt and pepper generously on the chicken, fennel and potatoes (about 2 tsp salt and pepper on each sheet)
- With your hands, toss everything together until the chicken, fennel and veggies are coated in the olive oil mixture.
Cook
- Put the cookie sheets in the oven, one on the upper rack and one on the lower (like you arranged them earlier)
- Cook for 15 minutes, then take out both cookie sheets and remember which one came from the top and which from the bottom.
- Use a spatula to get under the fennel and potatoes and toss them around a bit so they cook evenly. They may stick a bit in some places so you want to be sure to move them around. No need to flip or move the chicken.
- Put the cookie sheets back in, switching their position so the pan from the bottom goes on the top and vice versa
- Cook for 20 minutes longer and do the toss and switch steps again.
- Cook for 15-20 minutes more and take out when everything is nice and brown.
*Fennel
- Fennel is in season in the spring, which means it's cheap and flavorful. If you've never had it before, it's kind of like a mild tasting onion with a hint of sweetness. People compare it to licorice and I could see that, but I like fennel and not black stringy candy. Here's a picture of it so you know what to buy.
- It's also called "Anise"
No comments:
Post a Comment