Oven roasted chicken thighs with fennel and figs
A symphony is beautiful flavors come together in this simple oven roasted chicken thighs with fennel and figs recipe. With fall of the bone chicken that's braised in brown butter - that slowly marinates with sweet juicy figs and robust fennel and coming together perfectly with rosemary, spicy garlic and red onion .
Minimal prep work and one pan | one baking sheet meals make for a wonderful recipe, don't you think? This entire meal cooks up beautifully while pan juices marinade all of the ingredients. And this gourmet meal will quickly become a family favorite! Easy enough for a weeknight, special enough for a gathering.
Ingredients in oven roasted chicken thighs with fennel and figs
- skinless chicken thighs
- fresh figs
- fennel bulbs + reserved fennel fronds
- head of garlic
- red onion
- salt + black pepper
- lemon zest and lemon juice
- fresh rosemary
- fennel seeds
Quantities in recipe card
Tools
How to make these oven roasted chicken thighs
- Start your prep by cutting your onion in fourths and peeling your entire head of garlic
- Cut your fennel bulb in fourths, reserving the fennel fronds
- Brown your butter over medium heat and add your lemon zest, lemon juice, fresh rosemary and salt and pepper.
- Next, begin arranging your chicken pieces on a baking sheet and patting them dry with paper towels - this will help the skin get crispy.
- Arrange your fennel slices, lemon wedges, onions and garlic cloves. Make it art!
- Brush your browned butter over all of your chicken and vegetables and figs to marinade ingredients - this will add so much flavor!
- Sprinkle chicken with an additional teaspoon of salt and pepper - seasoning is key here, don't skip this step.
- Place in your oven and bake. Turn half way through for even roasting.
- Remove chicken and let it rest for a couple minutes for best results.
Serving recommendations
I love serving these chicken thighs with my pomegranate, fennel and toasted walnut rice pilaf and a glass of white wine.
Frequently asked questions:
Does this recipe freeze well?
Everything in this recipe freezes well except the figs. If you plan to cook and freeze, cook with the figs for the flavor, but remove them before freezing.
How can I store this recipe?
Store in an air tight container for up to three days, or in your freezer for up to three months. See note above.
The recipe
Oven roasted chicken thighs with fennel and fig
Ingredients
- 6 skinless chicken thighs
- 113 grams 1 stick butter
- 3 fresh figs
- 2 fennel bulbs + reserved fennel fronds
- 1 head of garlic
- 1 large red onion or two small
- salt + black pepper
- lemon zest and lemon juice
- 1 tablespoon fresh rosemary
- ½ tablespoon fennel seeds
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper
Start your prep by cutting your onion into fourths and peeling your entire head of garlic
Cut your fennel bulb in fourths, reserving the fennel fronds. Slice your figs in halves - Arrange your chicken pieces on a baking sheet and pat them dry with paper towels. Next, arrange your fennel slices, figs, onion, garlic cloves. Make it art! 🙂
Brown your butter over medium heat and add your lemon zest, lemon juice, fresh rosemary and salt and pepper - Brush your browned butter over all of your chicken and vegetables and figs to marinade ingredients
- Sprinkle chicken with an additional teaspoon of salt and pepper
- Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
- Remove pan from the oven and let it rest for a couple minutes
Notes
- Slice your fennel fronds and sprinkle over meal for a delicious garnish!
- Serve warm from the oven.
- This recipe freezes well.
- Store in an airtight container for up to five days in the refrigerator.
