Lemony Chicken Thighs with Fennel

Crispy, golden chicken thighs, caramelized fennel and jammy slices of lemon all come together in one skillet for a dinner that feels special without requiring much work. The fennel and lemon cook down in the chicken fat while anchovies melt into the background, creating a savory, bright sauce that makes this one of my favorite ways to eat fennel.

Yield: 4 chicken thighs

Servings: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs

• 2 tablespoons extra-virgin olive oil, plus more for finishing

• Diamond Crystal kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 fennel bulbs, bulbs and tender stalks sliced and fronds reserved and chopped

• 2 lemons, divided

• 2 anchovy fillets

• Chopped fresh parsley, for serving

Instructions

1. Preheat the oven to 425°F. Pat the chicken thighs thoroughly dry with paper towels and season all over with kosher salt.

2. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the chicken thighs skin-side down and cook, undisturbed, for about 10 minutes, until the skin is deeply golden brown and crisp. Transfer the chicken to a plate, skin-side up.

3. While the chicken cooks, thinly slice 1 lemon, removing any seeds. Juice the remaining lemon and set the juice aside.

4. Add the sliced fennel, lemon slices and anchovy fillets to the skillet. Season with kosher salt and black pepper. Cook, stirring occasionally, for 5–7 minutes, until the fennel and lemon begin to soften and caramelize and the anchovies have broken down into the pan.

5. Return the chicken thighs and any accumulated juices to the skillet, arranging the chicken skin-side up over the fennel mixture.

6. Transfer the skillet to the oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the fennel and lemon are tender and caramelized.

7. Transfer the chicken thighs to a clean plate. Add the reserved lemon juice and chopped fennel fronds to the skillet and stir into the fennel mixture. Taste and season with additional kosher salt and black pepper as needed.

8. Spoon the fennel and lemon mixture onto plates and place the chicken thighs on top, keeping the crispy skin out of the pan juices. Finish with a drizzle of olive oil, freshly cracked black pepper and chopped parsley.

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Serving Suggestions

Serve With:

• Couscous

• Cucumber and tomato salad

• Crusty bread

• Roasted or crispy potatoes

• A simple green salad

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Storage

Store leftover chicken and the fennel mixture in an airtight container in the refrigerator for up to 3 days. For the best results, reheat the chicken in a 375°F oven until warmed through to help crisp the skin back up.

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Maddie's Tip

Don’t move the chicken while it sears. Giving the thighs a full 10 minutes skin-side down without fussing with them is what creates that deeply golden, crispy skin. And when you serve, spoon the fennel mixture onto the plate first and set the chicken on top rather than burying that beautiful crispy skin in the pan juices.