Roasted Chicken With Fennel & Potatoes
1lb baby red potatoes cut in half,1 medium fennel bulb cut in 1” wedges, 1tbsp PC herbs de provenance seasoning & 1tbsp vegetable oil
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5 bone in chicken thighs season both sides with salt
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Mix the oil, seasoning, fennel & potatoes in lg mixing bowl
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Preheat oven 425 degrees, heat 1tbsp vegetable oil in skillet for 3-4 min. Add chicken skin side down and sear for 4-6 min until lightly browned
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Turn chicken over and cook for additional 2 min
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Remove chicken and cook vegetable mixture for 5 min
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Return the chicken to the skillet & cook in oven on 425 degrees for 18-20 min until veggies are tender & chicken reaches 165 degrees
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Meanwhile zest a naval orange to measure 1/2tsp & juice half the orange
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When chicken is done remove chicken and keep warm
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Add juiced orange and zest & simmer for 2-3 min. If u like peas add a cup of frozen peas. We don’t like peas so I roasted green beans in the oven.
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12” Skillet,Zester,Juicer,Herbs de Provenance Seasoning,Lg & Sm Chef’s Tongs,Coated Knife,Flex Cut Mat,Stainless Mixing Bowl,Mini Measure Cup,Scraper
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