Community recipe
Crispy Lemon Chicken with Roasted Fennel and Potatoes
Juicy, crisp-skinned chicken thighs roast over tender potatoes and sweet fennel, with garlic and a bright squeeze of lemon to finish. A simple sheet-pan dinner for four.
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 700 g potatoes
- 2 fennel bulbs
- 4 garlic cloves
- 1 lemon
- 4 chicken thighs, bone-in, skin-on
- 3 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
Make it
Instructions
- 01
Heat the oven and line the pan
Set a rack in the middle of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper rated for at least 425°F; spread the paper flat inside the pan. | Why: A hot oven browns the chicken and vegetables, while the lining keeps their edges from sticking.
- 02
Prepare and season the chicken and vegetables
Wash and dry 700 g potatoes; cut into 1-inch (2.5-cm) pieces. Wash and dry 2 fennel bulbs; trim off the stalks, cut out the tough cores, and slice into ½-inch (1-cm) wedges. Peel and lightly crush 4 garlic cloves. Wash and dry 1 lemon; finely grate its zest, cut it in half, reserve one half for serving, and cut the other half into wedges. Pat 4 bone-in, skin-on chicken thighs dry with paper towels; wash hands and any surfaces that touched the raw chicken. On the lined sheet, toss the potatoes, fennel, garlic, and lemon wedges with 3 tbsp olive oil, 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp dried oregano, and the lemon zest. Spread into a single layer, then set the thighs skin-side up among the vegetables. Rub some of the seasoned oil from the pan onto the chicken, distributing the seasoning evenly. Leave space between the thighs so their skin can brown. | Why: Evenly sized vegetables cook together, and dry, well-seasoned skin roasts crisp.
- 03
Roast until golden and cooked through
Roast on the middle rack for 40–45 minutes, gently turning the vegetables around the chicken after about 25 minutes; leave the thighs skin-side up. The potatoes should pierce easily with a fork, the fennel should be tender and caramelized at the edges, and the skin should be deep golden. Check the thickest part of each thigh with an instant-read thermometer, avoiding the bone; each must reach 165°F (74°C). If the chicken is ready before the vegetables, move it to a clean plate and continue roasting the vegetables until tender. | Why: Turning the vegetables promotes even browning without disturbing the crisping chicken skin.
- 04
Rest and serve with lemon
Transfer the chicken to a clean platter and rest for 5 minutes. Squeeze the reserved lemon half over the roasted vegetables, toss gently on the pan, and divide the chicken and vegetables among four plates. Spoon any pan juices over the servings and serve hot. | Why: A short rest keeps the chicken juicy, and fresh lemon brightens the roasted flavors.
