There is nothing like crispy chicken skin. NOTHING. Take the time to cook these until deeply golden. They will continue to crisp up in the oven and drip all of their chickeny juices on the cooking fennel. YUM.
What you Need
2 heads fennel, halved and cut into wedges, fronds reserved and chopped
4 tablespoons Tessemae’s Lemon Garlic Dressing
coarse salt and ground pepper
8 bone in skin on chicken thighs
1 whole lemon, very thinly sliced (use a mandolin if you have one)
What to do
- Preheat your oven to 425. Toss the fennel with 2 tablespoons Lemon Garlic on a large rimmed baking sheet. Season with salt and pepper and roast until almost tender, about 15 minutes.
- Meanwhile, pat the chicken dry with paper towel and then season with salt. Heat 1 tablespoon Lemon Garlic in a large, heavy skillet over medium high. Once sizzling, add half of the chicken thighs, skin side down. Cook until deep golden browned and crisp, about 6 minutes. Turn over and cook for a minute or two to lightly brown the other side. Transfer to a plate and repeat with another tablespoon Lemon Garlic and the rest of the chicken.
- Scatter the sliced lemon over the fennel and toss gently. Arrange the browned chicken, skin side up, on top of the fennel and lemon. Drizzle the whole thing with a few spoons of chicken fat from the skillet. Return the pan to the oven and cook until chicken thighs are register 165F on an instant read thermometer, about 15 minutes. Serve, topped with some chopped fennel fronds.