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Chicken Thigh on a bed of Fennel, Artichokes  & Onions

Serves 2


1/3 C EVOO, or as needed

1 Fennel Bulb, trimmed and cut into 1/4-inch-thick slices

1 package of frozen Artichoke Hearts (optional)

1 Large Onion sliced

Salt & freshly ground Black Pepper

2 large Chicken Thighs

Chopped fresh Parsley Leaves for garnish


1. Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the EVOO and cover it with a layer of the Fennel, Onion & Artichokes. Overlap pieces if necessary but use whole pan. Drizzle on remaining EVOO and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, sprinkle Chicken pieces with Salt & Pepper.

2. Top Fennel mixture with the Chicken Thighs, skin side up. Ideally, you’ll have a layer of Fennel pretty much covered by a layer of Chicken, but it’s fine if some of the vegetables roasts uncovered. Spoon some of the EVOO from bottom of pan over Chicken. Roast about 15 minutes, then baste Chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.

3. The Chicken will be done in about 30 minutes. Serve each piece with some Fennel mixture and a little of the pan juices spooned over, garnished with Parsley.

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