Chicken Thighs with Herbes de Provence over Fennel Roasted Winter Vegetables

Chicken Thighs with Herbes de Provence Over Fennel Roasted Root Vegetables

A feast for the eyes and palate!

Ingredients:

  • 4 chicken thighs
  • 1 delicata squash, seeds removed and cut into 1/2″ chunks
  • 1 large carrot, peeled and cut into large chunks
  • 3 medium beets, peeled and cut into large chunks
  • 2 cloves garlic, smashed
  • Zest of 1/2 a small lemon
  • 1 1/2 tsp fennel
  • Salt and black pepper, to taste

Chicken marinade:

  • Lug of soy sauce
  • Lug of olive oil
  • Juice of 1/2 a lemon
  • 1 tbsp Herbes de Provence
  • Salt and black pepper, to taste

Directions:

  1. Trim the chicken thighs of excess fat. Marinate them in a ziplock bag or large bowl for at most 2 hours in the fridge in order to avoid “cooking” it with the acidity from the lemon juice. However, the olive oil does help to protect it.
  2. Preheat the oven to 400F. Meanwhile, peel and cut your vegetables. Lay them out in a deep baking pan. Sprinkle fennel seeds and lemon zest over. Toss with olive oil and season with salt and pepper. Bake at 400F for 30-35min until tender where you can poke a fork through easily.
  3. While the vegetables are baking, heat up a cast iron pan, add a lug of olive oil then turn it down to medium heat. When the oil is hot, place the thighs skin down and sear until golden brown, ~4min. Turn and sear the other side as well. You don’t need too much olive oil because the chicken skin is going to release some oil.
  4. At this point, you can either leave it in the cast iron pan and finish it in the oven at 400F for 15min, or transfer to a baking pan with a rack and bake. I did the latter to allow the fat to drip off. Your choice! The chicken is done when you can poke a chopstick through and juices run clear. Take it out of the oven and allow to rest, tented with foil, for half the cooking time (~7min).
  5. Scoop the vegetables onto a serving plate and place the chicken thighs on top!
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