Pan-Seared Lemon Herb Chicken Thighs with Caramelized Fennel and Roasted Carrots
5.0
(1 reviews)
20min
40min
4
510
Chef's Note
The key to perfectly crispy chicken skin is starting with a cold pan. Place the chicken skin-side down in a cold pan, then turn on the heat to medium. This allows the fat to render slowly, resulting in golden, crispy skin. If your chicken thighs are particularly large, finish them in a 375°F oven after searing until they reach an internal temperature of 165°F.
Tags
Ingredients
8 each bone-in, skin-on chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
3 tbsp olive oil
1 lb carrots
2 medium fennel bulbs
1 whole lemon
4 cloves garlic
4 sprigs fresh thyme
2 sprigs fresh rosemary
1/2 cup white wine
1/2 cup chicken broth
2 tbsp unsalted butter
2 tbsp fresh parsley
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Peel carrots and cut into 3-inch lengths, then quarter the thicker pieces lengthwise. Place on a baking sheet, drizzle with 1 tbsp olive oil, season with 1/4 tsp salt and 1/4 tsp pepper, and toss to coat.
- 3
Trim fennel bulbs, removing stalks and fronds (reserve some fronds for garnish). Cut each bulb into 8 wedges, keeping the core intact to hold the wedges together. Rinse under cold water.
- 4
Zest the lemon, then cut in half. Mince 4 cloves of garlic. Strip leaves from 2 sprigs of thyme and chop.
- 5
Pat chicken thighs completely dry with paper towels. Season both sides with 3/4 tsp salt, 1/4 tsp pepper, and lemon zest.
- 6
Place carrots in the oven and roast for 25-30 minutes until caramelized and tender, tossing halfway through.
- 7
Place chicken thighs skin-side down in a cold, large skillet. Turn heat to medium and cook without moving them for 8-10 minutes, until skin is golden brown and crispy and fat has rendered.
- 8
Flip thighs and cook for another 5-6 minutes. Add 2 sprigs of thyme and 2 sprigs of rosemary to the pan. Continue cooking, occasionally tilting the pan and spooning the herb-infused fat over the chicken, until internal temperature reaches 160°F (71°C), about 2-3 more minutes.
- 9
Transfer chicken to a plate and tent with foil to rest for 5 minutes (temperature will rise to 165°F).
- 10
Pour off all but 2 tbsp of fat from the skillet. Add fennel wedges and cook over medium heat for 4-5 minutes until they begin to caramelize. Add minced garlic and cook for 1 minute until fragrant.
- 11
Add 1/2 cup white wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.
- 12
Squeeze in juice from half the lemon and add 1/2 cup chicken broth. Simmer for 6-7 minutes until liquid reduces by half and fennel is tender.
- 13
Remove from heat and swirl in 2 tbsp cold butter until melted and sauce is glossy. Stir in chopped thyme leaves.
- 14
Plate chicken thighs with caramelized fennel, spoon pan sauce over the top, and add roasted carrots on the side.
- 15
Garnish with 2 tbsp chopped fresh parsley and reserved fennel fronds. Serve with remaining lemon half cut into wedges.
Nutrition Information (per serving)
510
38g
18g
32g
Reviews (1)
Danielle D.
11/7/20255/5
This had no business being this amazing. The chicken was delicious, carrots nicely carmelized, but the pan sauce was like nothing I’d ever tasted. The fennel was an amazing side for this dish. Although the fennel did need almost double the time the recipe says in the frying pan it’s worth it to get the caramélisation. Make sure you test the fennel and don’t just go by the time in the recipe.