Categories: Chicken
Ingredients
- Olive oil as needed ( recipe calls for 1/3 C-too much!)
- 2 bulbs fennel,trimmed and cut into 1/4 in. thick slices
- Salt and pepper
- 3 lbs. drumsticks or thighs ( I used thighs)
- Chopped parsley
- Lemon wedges
Directions
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Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with olive oil and cover it with a layer of fennel. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 min.
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Top fennel with the chicken parts, skin side up. You should have a layer of fennel pretty much covered by a layer of chicken, but it’s fine if some of the fennel roasts uncovered. Spoon some of the oil from the bottom of the pan over chicken. Roast about 15 min. then baste the chicken with pan drippings and rotate the pan. If necessary, adjust oven temp. so chicken browns but does not burn.
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Cook for 30 min. ( I had to cook it for 1 hr.) Serve with fennel and pan juices and garnish with parsley and lemon.