Tomato-Fennel Roasted Chicken
There hasn’t been as much cooking going on this last week as I would have liked. I live in Napa, which is surrounded by wild fire right now. Therefore, cooking is pretty low on the totem pole.
When I was falling asleep Sunday night before the fire started, I thought my neighbors were cooking hot dogs over an open fire. It still smelled like burned hot dogs in the morning, and once I checked out social media I learned there was a fire.
Outside it was smoky and ash was falling from the sky. Since my office is in the heart of Napa, but thankfully it hadn’t been affected by the fire yet.
It’s taken some adjustments, but I’ve gotten back to my work, despite relocation. I also got a lot closer to my neighbors, which has been really great in this challenging time.
But back to more pleasant topics….
Thankfully I have a new post to bring you since I made this recipe before the fire!
This succulent Tomato-Fennel Roasted Chicken is perfect for a dinner party or date night!
Fennel is one of my new favorite ingredients. When it’s raw, the licorice flavor is kind of strong, but once it cooks it tastes a lot like Italian sausage.
I start the chicken ahead of time so it’s partially cooked through. That way, the vegetables won’t be overcooked.
The flavor of the tomatoes concentrate as they roast, and they burst as well, so some of their juices create a pan sauce. Between the tomato juices, fennel, herbs, and juices from the chicken, the sauce is so rich!
This is a complete meal in one pan!
- 4 bone-in skin-on chicken thighs
- 2 tbsp light olive oil
- 2 fennel bulbs, cut into slivers (reserve fronds, if they are still attached)
- 1/2 tsp dried Italian seasoning, divided
- red chili flakes, to taste (optional)
- 24 large grape or cherry tomatoes
- 8 basil leaves, shredded
- Reserved fennel fronds, minced (about 1 tbsp)
- 1 tbsp chopped fresh tarragon
- 1. Preheat oven to 425 degrees F.
- 2. On a baking tray (foil-lined if you like), place the chicken thighs. Season on all sides with half the Italian seasoning, salt and pepper. Roast for 25 minutes.
- 3. While the chicken cooks, toss olive oil, fennel, remaining Italian seasoning, chili flakes, and cherry tomatoes in a bowl. Arrange around chicken. Roast for 25 more minutes, or until the chicken is cooked through, the tomatoes are burst, and the fennel has browned edges. Allow to rest for about 10 minutes before serving.
- 4. Top each serving of chicken with some of the vegetables and pan sauce, plus the fennel fronds, basil, and tarragon.