I love chicken thighs and recently have been a little bit obsessed with fennel. This one looks fancy but is actually far from it. The hardest part is roasting the fennel…
- 1x Chicken Thigh
- 1x Fennel Bulb
- 1 tbsp Olive Oil
- 2 tbsp Lemon Juice
- ½ tsp Lazy Garlic
- ½ tsp dried parsley
You’ll need a griddle pan for this one for best results but if you haven’t got one ignore the griddle bit of this description. Start with the fennel by cutting it in half lengthwise once done leave to one side and heat your griddle pan and also heat the oven to 200c.
Sear the fennel on either side on the griddle pan and then transfer to the oven and roast for about 15 minutes, until softened. Sear the chicken on either side too and roast with the fennel.
For the sauce, mix together the oil, lemon juice, garlic and parsley. Once the chicken and fennel are done, plate up and drizzle with the sauce!