Roasted Chicken Thighs with Fennel and Lemon

Serving size:
 4 Servings


    • 1 oz
    • chicken thighs (boneless, skinless)
    • 1 1⁄4 lb
    • fennel bulbs (about 2 small bulbs)
    • 4 clv
    • garlic (minced)
    • 2 T
    • olive oil
    • 2 T
    • white wine
    • 1
    • meyer lemon (zest and juice - see note)
    • 1 1⁄2 t
    • kosher salt
    • black pepper
45 minutes
Ready in
45 minutes


This quick, one-pan meal will surely become a favorite.

Adapted from


Preheat oven to 425˚F. Place the chicken in a large bowl.

Trim the stalks and fronds from the fennel bulbs, reserving 1 tablespoon of the fronds, and slice each bulb into quarters. Slice the quarters into 1” slices. Add to the bowl with the chicken. Mince the fennel fronds and add to the bowl. Add the minced garlic, olive oil, white wine, lemon zest and juice, salt, and a generous pinch of pepper. Toss to combine.

Transfer the chicken and fennel to a large rimmed baking sheet. Arrange the chicken in the center of the baking sheet with the fennel surrounding it. Pour any remaining juices from the bowl over the chicken.

Roast 30 minutes, or until the chicken reaches an internal temperature of 160˚F, and the fennel is tender and turning brown. Let rest 5-10 minutes before serving.



Substitute regular lemon if unavailable.


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