roasted chicken thighs with fennel and shallots is a one-pan dinner: bone-in, skin-on thighs marinated in lemon, crushed fennel seed, coriander and paprika, then roasted at 425 degrees F for 45 minutes with fennel, shallots and garlic. the chicken comes out, the veg gets 10 more minutes to roast, and you end up with the most flavorful skin and jammy, browned fennel. 

why this chicken works

confession: I think the fennel is the star of this pan, and the chicken is her very well-dressed plus one. (yes, it's a chicken recipe. no, I'm not taking that back.)

here's what the timing does. 45 minutes at 425 degrees F is long enough for bone-in thighs to render out their fat, and the meat stays juicy right at the bone. then the chicken hops off the pan to rest (zero extra work for you) and the fennel gets 10 more minutes on its own. that's when the edges pick up real color and everything goes sweet, soft, and very jammy.

the crushed seeds are the other half of the trick. fennel seed and coriander seed, smashed right before they hit the marinade, smell so much louder than anything from a jar of ground stuff. no mortar? a zip-top bag and a rolling pin (or the bottom of a heavy pan) will do the job. permission granted.

and the fennel, shallots and garlic roast in the same pan as the chicken, so they soak up every drop of fat and marinade that drips down. golden, lemony, fennel-y. that's dinner.

how to make roasted chicken thighs with fennel and shallots

1. heat the oven to 425 degrees F and get out a baking dish. I used a 12 inch baking dish but you can also make this on a sheet tray. toss the fennel, shallots, and garlic with 2 tablespoons olive oil, salt, and pepper right in the baking dish.

2. marinade the chicken. in a big bowl, whisk the lemon juice, 1/4 cup olive oil, crushed fennel and coriander seed, turmeric, paprika, kosher salt, and lots of cracked pepper. add the thighs and toss to coat.

3. nestle the thighs, skin-side up on the veg. spoon any marinade left in the bowl over the chicken, 

4. roast for 45 minutes, until the skin is deep golden and the thickest thigh hits at least 165 degrees F on a thermometer (start checking around 35 minutes). no flipping, no fussing.

5. rest remove the chicken when it's done and place on a plate to the side.

6. toast the fennel by sliding the pan back into the oven for another 10 more minutes, until the edges are browned and the fennel is soft and jammy. the shallots should be sweet and the garlic golden.

7. serve it all together: pile the chicken back and ganish with fronds. Serve the baking dish directly on the table.  

storage and reheating

let leftovers cool, then keep the chicken and veg in an airtight container in the fridge for up to 4 days. reheat on a sheet pan at 375 degrees F for 10 to 15 minutes. 

make ahead

marinate the chicken up to 24 hours ahead, covered, in the fridge. cut the fennel and shallots the day before and keep them in an airtight container. toss them with the oil right before they hit the oven.

what to serve with roasted chicken thighs and fennel

Serve it with buttery couscous or rice. The sauce at the bottom is amazing. 

faq

can I use boneless, skinless chicken thighs?

yes, but the recipe shifts a bit. boneless thighs cook a lot faster than bone-in, so start checking well before the 45 minute mark and pull them when they hit 165 degrees F. bone-in, skin-on is the version I'd make every time.

do I need whole fennel and coriander seeds?

whole seeds you crush yourself give you the most fragrance, and they're the reason this marinade smells so good. no whole seeds? use ground fennel and ground coriander in the same amounts. no mortar? a zip-top bag and a rolling pin (or the bottom of a heavy pan) crushes them just fine.

how do I know when bone-in chicken thighs are done?

165 degrees F in the thickest part, not touching the bone, is the safe number. thighs are forgiving, though: they stay juicy well past that, and dark meat gets more tender the longer it cooks. look for deep golden skin too.

p.s. leftovers keep in the fridge up to 4 days. reheat at 375 degrees F for 10 to 15 minutes.

if you want more dinners where the veg steals the show, my 100+ recipes in both my books EATING OUT LOUD and TAHINI BABY are ready and waiting for you.

loving fennel this much? my lemony chicken, fennel and potatoes is basically this recipe's cousin, and my coriander, lemon, and parmesan fennel turns the same bulb into a whole side dish on its own.

make this, then tell me in the comments what you piled it on. rice? labneh? straight off the pan, standing at the counter? I want to know.