Ingredients:
  • 1 fennel bulb
  • 1 red onion
  • 3-4 chicken thighs (with or without legs)
  • olive oil (I used Meyer Lemon infused oil from the Market)
  • salt + pepper
  • 1 Tablespoon chopped fresh thyme, plus more springs for roasting
  • 2 oranges
  • 2 lemons
  • 1 cup pitted kalamata olives (any olives work)
  • 4-5 garlic cloves, smashed
To Prepare:
Oil a large cast iron skillet and preheat the oven to 400 degrees. Take the fennel bulb and cut in half lengthwise, cut a “v” shape to remove the core, and slice the bulb on the diagonal. Cut the red onion into 1 inch cubes and add to the pan along with the fennel slices. Sprinkle with salt, pepper, and a drizzle of olive oil. Slice the oranges and lemons 1/4 inch thick and arrange half of them on top of the fennel and onion, saving some to top the chicken.
Pat the chicken thighs dry and add on top of the fennel and onion. rub the chicken with olive oil and sprinkle generously with salt, pepper, and chopped fresh thyme. Arrange the remaining lemon and orange slices around and partially covering the chicken. Add a pinch more salt and pepper to the dish and sprinkle over the kalmata olives and smashed garlic cloves. Add a few sprigs of thyme right on top. Roast in the oven for about 50 minutes to an hour, rotating halfway through to ensure even browning. The chicken skin should be golden brown and crispy, and vegetables should be tender. Remove the lemons before serving. Oranges are edible!

Optional: Perfect with a simple side like my Savory Arugula Salad!