Levi Brown
Hands-On Time
15 Mins
Total Time
45 Mins
Yield
Serves 4

How to Make It

Step 1

Toss chicken thighs and fennel with 2 tablespoons olive oil and salt and pepper. Roast at 450° F until the chicken is cooked and the fennel is tender, 30 minutes. Combine pomegranate seeds, scallions, pine nuts, the remaining 2 tablespoons olive oil, and lime juice. Season with salt and pepper. Serve with the chicken and fennel.

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Ratings & Reviews

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