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Baked Lemon Herb Chicken Thighs
Andrew Fowler

Baked Lemon Herb Chicken Thighs

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken thighs about 2 lbs total
  • 1 large fennel bulb trimmed and cut into 1/4-inch slices
  • 1 lemon half thinly sliced and half juiced
  • 2 tbsp olive oil divided
  • 1 tsp finely chopped fresh rosemary
  • 1 tsp fresh thyme leaves
  • 2 garlic cloves finely grated
  • 1 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1/4 cup low-sodium chicken broth

Method
 

  1. Heat oven to 425°F. Toss fennel and lemon slices with 1 tablespoon oil and 1/4 teaspoon salt in shallow 9-by-13-inch dish; add broth.
  2. Pat thighs dry. Mix rosemary, thyme, garlic, and 1 teaspoon oil. Gently loosen skin; rub mixture on meat underneath.
  3. Set thighs skin-side up over fennel. Rub skin with remaining 2 teaspoons oil, remaining salt, and pepper.
  4. Roast 40 to 50 minutes until fennel tender and thickest meat 175 to 185°F. Tuck exposed lemon beneath vegetables if edges become very dark.
  5. Rest 5 minutes. Squeeze remaining lemon half over fennel and juices; serve chicken with vegetables alongside.