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Lior Lev Sercarz
4 chicken thighs (bone in and skin on)
1 large fennel bulb, cut in wedges
1 lemon, cut in wedges
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.
Food photo and recipe © Lior Lev Sercarz