Roasted Chicken Thighs with Fennel and Cherry Tomatoes
Roasted Chicken Thighs with Fennel and Cherry Tomatoes is a one pot wonder that features crispy skinned chicken thighs in a savory fennel sauce and red cherry tomatoes bursting with flavor.
Servings: 4 servings
Calories: 222kcal
Ingredients
- 4 bone in skin on chicken thighs
- 1 fennel bulb fronds saved
- 1 pint cherry tomatoes
- 1 medium shallot diced
- 4 garlic cloves minced
- 1 tsp. flour
- ½ cup chicken stock
- 2-3 sprigs fresh thyme
- 3 tablespoons butter
- 1 tbs. olive oil
- ½ tsp. salt
Instructions
- Begin by heating olive oil in an oven safe saute pan.
- Once oil is hot, place chicken in skin side down, and cook until skin is brown and crispy, about 5-7 minutes.
- Remove chicken from pan and add in butter.
- Once melted, add garlic, shallot, and fennel. Saute until soft, about 5 minutes.
- Add flour and whisk to create a roux, about 1 minute.
- Add chicken stock, and gently whisk to make a sauce. Add salt, as needed.
- Place chicken back into pan, skin side up, nestled among the sauce and veggies, and add in cherry tomatoes and thyme.
- Bake contents at 375° F for 20 minutes until chicken is cooked through, and tomatoes have started to burst.
- This would be great served over mashed potatoes, polenta, or buttery lemon herb rice.
Nutrition
Serving: 1g | Calories: 222kcal | Carbohydrates: 9g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 476mg | Fiber: 2g | Sugar: 4g