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Roasted chicken thighs

Roasted Chicken Thighs with Fennel

Roasted chicken thighs with fennel and sautéed garlic greens embraces the mellowed cooked flavor of fennel, with the tart flavors of mustard and vinegar.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 565 kcal

Equipment

  • 1 Bowl for mixing
  • 1 Chef's knife
  • 1 Baking dish
  • 1 Sauté pan large

Ingredients
  

Chicken

  • 1 ½ lbs chicken thighs You may use 2 lbs.
  • 2 tbsp spicy brown mustard
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tsp dried mustard
  • 1 tsp garlic powder
  • 2 each fennel bulbs with fronds

Greens

  • 1 bunch kale
  • 4 cloves garlic
  • 2 tbsp olive oil

Instructions
 

  • Move rack to the middle of the oven and preheat oven to 425°.
  • Combine mustard, vinegar, oil, dried mustard, and garlic powder into a paste.
    Chicken thigh recipes oven
  • Cut fennel into 1” slices by first cutting the bulb into quarters through the root and then slicing. Remove the fronds and mince.
    Roasted Chicken Thighs
  • Spray some oil into a baking dish – not much, just so nothing sticks. Place chicken thighs in the middle. Coat chicken with the mustard mixture.
    Roast chicken thighs
  • Arrange the cut fennel around the chicken and sprinkle everything with salt, pepper, and fronds.
    Marinated chicken thighs with fennel
  • Roast chicken and fennel for about 30 minutes – the internal temperature of the chicken should be 160°.
  • Cut out the tough stem of the kale and thinly slice the leaves crosswise and mince the garlic.
  • When the chicken is done, take it out of the oven and drizzle 1 tbsp. of vinegar over the fennel, then cover with foil for 10minutes.
  • In the biggest sauté pan you can find, heat the oil over medium heat. Add the garlic and cook for about 2 minutes.
  • Add in the kale and toss in the oil. As the kale cooks, it will shrink down pretty quickly. Stir the kale and garlic rapidly so they don’t burn for about 5 minutes.
  • Serve kale with chicken and fennel immediately.
    Roasted chicken thighs

Nutrition

Calories: 565kcalCarbohydrates: 7gProtein: 30gFat: 47gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 167mgSodium: 232mgPotassium: 554mgFiber: 1gSugar: 1gVitamin A: 3386IUVitamin C: 40mgCalcium: 77mgIron: 2mg
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