Oven Baked Chicken Thighs with Fennel and Lemon
With juicy chicken thighs, caramelized fennel, onions, and lemon, and tender roasted potatoes, this entire meal cooks up in your cast iron skillet, making it the perfect quick one-pan weeknight dinner recipe. These Oven Baked Chicken Thighs are tender and juicy with a perfect crispy skin and loads of flavor from the lemon, thyme, and fennel.
Servings: 4
Ingredients
- 1 tbs olive oil
- 4 - 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 bulb fennel
- 1 lb new potatoes
- 1 small yellow onion
- 2 cloves garlic
- 1 large lemon
- ¼ cup white wine
- Salt and pepper
- ½ tsp dried thyme (divided)
Instructions
- Preheat oven to 425°
- Add olive oil to large cast iron or oven proof skillet, and heat over medium-high heat until oil is hot but not smoking.
- Pat chicken thighs with a paper towel to dry. Then sprinkle with salt and pepper and ¼ tsp thyme.
- When oil is hot, add chicken thighs to pan, skin side down. Sear about 4 minutes, flip, and sear other side another 4 minutes.
- While chicken sears, slice fennel and onion into ½ inch wedges, mince garlic, and cut potatoes in about ½ inch chunks.
- Zest the lemon, then slice about half into thin slices. Reserve other half of lemon for juice.
- When chicken is seared on both sides, remove from pan, and add potatoes, fennel, and onion to pan. Add garlic, lemon zest, remaining thyme, and a sprinkle of salt and pepper. Toss to coat evenly with the spices. Add white wine and lemon juice, then gently place lemon slices around the pan. Return chicken to pan, resting it on top of the veggies.
- Bake for 35 – 40 minutes, until chicken thighs are at 180° and fennel and potatoes are tender.
Notes
If you don’t have a cast iron or other oven proof skillet, you will want to sear the chicken thighs in another skillet, and transfer them to a baking dish on top of the veggies. Since you won’t have the heat from the pan to start cooking the veggies, you may want to add all of your veggies to a baking dish and bake while the chicken sears. Then, when the chicken is ready, add the spices, wine, lemon juice, etc. to the veggies, stir to coat, and rest the chicken on top.
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