This is one of those recipes that looks and tastes sophisticated and complex yet is incredibly easy to make, and, thanks to the fact that the entire dish cooks in one pan, amazingly simple to clean up after, too. We love how flavorful this dish is with chicken legs (or try thigh quarters), but if you're a white meat fan, sub in bone-on chicken breasts instead. Keep the skin on, if you can--it adds healthy fats and keeps the dish moist.
Preheat the oven to 425ºF (215ºC).
In a baking dish, add the chicken and season with half of the oil and half the salt. Add the oregano and thyme to the chicken and rub with your hands.
Add the lemon slices, fennel, and garlic to the baking dish and arrange around the chicken. Drizzle with the remaining oil and salt. Place in the oven and bake for 30 minutes.
Remove the dish from the oven and baste the chicken with leftover juices. Place back in the oven for another 15 minutes or until cooked through.
Remove the dish from oven and divide onto plates. Enjoy!
2 servings
5 oz chicken
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
