Roasted Chicken and Fennel

This great tasting roasted chicken recipe is one we enjoy quite often. It makes for a great Sunday dinner. I like to drizzle a bit of the juices left in the casserole dish over my chicken. The light tart flavours are just perfect! When chopping the fennel bulb, keep some of the fennel weed to sprinkle over chicken pieces.

INGREDIENTS

4 bone in skin on chicken thighs (about 3/4 of a pound total)

1 fennel bulb, chopped

1 onion, chopped

3 to 4 cloves garlic, minced

2 sprigs rosemary

1 lime

2 tablespoons olive oil

2 tablespoons white wine

celery salt, to taste

garlic powder, to taste

fresh ground pepper, to taste

DIRECTIONS

Toss the fennel, onion, garlic, olive oil and wine together in a 8” x 8” casserole dish.

Cut the lime in half and squeeze the juice over the veggies; toss both squeezed lime pieces with the fennel mixture.

Season the fennel mixture with celery salt and fresh ground pepper to taste.

Place the rosemary sprigs on top of the veggies.

Season both sides of the chicken with celery salt, garlic powder and pepper to taste and sprinkle with fennel weed. (I am quite generous with the seasonings here)

Place the chicken pieces on top of the veggies and put the casserole dish in a preheated 375 degree Fahrenheit oven and roast for about 1 hour and 15 minutes to 1 hour and a half, until the chicken is golden brown and cooked through and the fennel is translucent and soft. This will depend on how thick the chicken pieces are.

Enjoy!