Welcome to one of the most delicious and easy ways enjoy chicken thighs. Two baking sheets create different cooking zones: one for the fennel, shallots, bell peppers, and lemons which finish cooking first, and one for the chicken. Roasting the vegetables separate from the chicken allows the vegetables to caramelize, rather than steam in the chicken juices. The chicken gets broiled right before serving to turn the skin golden brown and crispy; pat it dry with paper towels before cooking to help it get extra crispy. We love these tender, juicy chicken thighs paired with the bright, warm vegetables and sweet shallots.
1 large fennel bulb, sliced into 1-in.-thick wedges
4 large shallots, quartered
1 medium red bell pepper, cut into ½-in. strips
2 lemons, halved crosswise
4 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
8 6-oz. bone-in, skin-on chicken thighs
1 tablespoon chopped fresh thyme
3 cups loosely packed baby arugula
Sat fat 6g
How to Make It
Preheat oven to 425°F with racks in upper and lower thirds. Toss together fennel, shallots, bell pepper, lemons, 2 tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper on a rimmed baking sheet. On a separate rimmed baking sheet, rub chicken thighs with remaining 2 tablespoons oil. Season with thyme and remaining ½ teaspoon salt and ¼ teaspoon black pepper.
Roast vegetable mixture on top rack and chicken on bottom rack until vegetables are tender and lightly charred, 35 to 40 minutes. Remove vegetables from oven and transfer chicken to top rack. Increase heat to broil and cook until chicken is cooked through and golden brown, 4 to 5 minutes more.
Add arugula to baking sheet with vegetables and toss until wilted. Squeeze 1 roasted lemon half over vegetables; serve with chicken and remaining lemons.
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