Thursday, April 20, 2017

sheet pan chicken thighs with fennel and shallots

Absolutely delicious.  Hall of Fame meals are infrequent but my husband declared it Hall of Fame.  I agree. This is my new favorite way to eat fennel...and everything else in this salad!

sheet pan chicken thighs with fennel and shallots (Real Simple Magazine, April 2017)
1 large fennel bulb, sliced into 1-inch thick wedges
4 large shallots, quartered (I used 2 onions)
1 medium red bell pepper, cut into 1/2-inch strips (I used red and orange)
2 lemons, halved crosswise
4 tablespoons olive oil, divided (I cut that in half)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
8 (6 ounce) bone-in, skin on chicken thighs (I used boneless, skinless chicken thigh strips)
1 tablespoon chopped fresh thyme
3 cups loosely packed baby arugula (I used a combination of arugula and spinach)

Preheat oven to 425 degrees with racks in upper and lower thirds.  Toss together fennel, shallots, bell pepper, lemons, 2 tablespoons of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper on a rimmed baking sheet.  On a separate baking sheet, rub chicken thighs with remaining 2 tablespoons oil.  Season with thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Roast vegetable mixture on top rack and chicken on bottom rack until vegetables are tender and lightly charred, 35 to 40 minutes.  Remove vegetables from oven and transfer chicken to top rack.  Increase heat to broil and cook until chicken is cooked through and golden brown, 4 to 5 minutes more.
Add arugula to baking sheet with vegetables and toss until wilted.  Squeeze 1 roasted lemon half over vegetables; serve with chicken and remaining lemons.

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