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I make some sort of chicken dish once or twice a week. I like to season it ahead of time (even the night before) to obtain maximum flavor. The fennel and lemon cook together with the chicken and make a great one pan meal.
Main Course
4
Lior Lev Sercarz
4 chicken thighs (bone in and skin on)
1 1/2 tablespoons Sofrico spice
1 large fennel bulb, cut in wedges
1 lemon, cut in wedges
Olive oil
Salt
Preheat the oven to 375 degrees.
Season the chicken on both sides with the Sofrico spice and salt. You can do this ahead of time (even the night before) but do not season with salt until you start roasting.
Pour some olive oil in a roasting pan and place the fennel and lemon wedges inside. Season with salt. Place the chicken thighs in between the lemon and fennel wedges and roast in the oven for about 35 to 40 minutes, basting once or twice with the cooking juices. Enjoy.
Replace the fennel with onion or leeks.
Add 1/4 cup of Pastis or Ricard to the pan before you start roasting for more great fennel flavor.
Questions? Contact helen@laboiteny.com
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