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Rosemary Lemon Chicken Thighs with Roasted Fennel

Rosemary Lemon Chicken Thighs with Roasted Fennel

Dinner
Prep Time
15min
Cook Time
35min
Servings
2
Calories
485
Chef's Note

For extra crispy chicken skin, make sure to thoroughly pat the thighs dry before seasoning and cooking. If you prefer a more lemony flavor, add the zest of the lemon along with the juice for an aromatic boost without adding any additional carbs.

Tags
chicken
low-carb
keto-friendly
gluten-free
dairy-free
Mediterranean
one-pan
dinner
high-protein
fennel
Ingredients

  • 4 pieces bone-in, skin-on chicken thighs

  • 1 large fennel bulb

  • 1 whole lemon

  • 3 sprigs fresh rosemary

  • 4 cloves garlic cloves

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup cherry tomatoes

  • 2 cups baby spinach

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Pat the 4 chicken thighs dry with paper towels. Season both sides with 3/4 teaspoon salt and 1/4 teaspoon black pepper.

  • 3

    Trim the fennel bulb, reserving some fronds for garnish. Cut the bulb into 1/2-inch wedges.

  • 4

    Slice half of the lemon into thin rounds. Juice the other half to get about 1 tablespoon of lemon juice.

  • 5

    Mince 2 garlic cloves and leave the other 2 whole.

  • 6

    Strip leaves from 2 rosemary sprigs and finely chop. Keep 1 sprig whole.

  • 7

    In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat.

  • 8

    Place the chicken thighs skin-side down in the hot skillet and cook for 5 minutes until the skin is golden and crispy.

  • 9

    Turn the chicken over and cook for another 3 minutes. Remove chicken to a plate.

  • 10

    In the same skillet, add the fennel wedges and whole garlic cloves. Cook for 3 minutes, stirring occasionally.

  • 11

    Add the cherry tomatoes, minced garlic, and chopped rosemary. Cook for 1 minute until fragrant.

  • 12

    Return the chicken to the skillet, skin-side up. Arrange lemon slices and the whole rosemary sprig around the chicken.

  • 13

    Transfer the skillet to the oven and roast for 20-25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and fennel is tender.

  • 14

    While the chicken is roasting, toss the baby spinach with 1 tablespoon olive oil, 1 tablespoon lemon juice, and remaining salt and pepper.

  • 15

    Serve the chicken and roasted vegetables over the dressed spinach, garnished with reserved fennel fronds.

Nutrition Information (per serving)
485
Calories
38g
Protein
12g
Carbs
32g
Fat
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