Description

This roasted chicken with fennel and pears combines crispy golden chicken thighs, tender potatoes, sweet fruit, and fragrant fennel in a savory mustard-honey broth. It is a comforting yet elegant one-pot meal perfect for family dinners or relaxed gatherings.

Ingredients

4 bone-in skin-on chicken thighs (about 1½ pounds total)

1½ teaspoons kosher salt

¾ teaspoon black pepper

1 tablespoon extra virgin olive oil

1 yellow onion, peeled and sliced into thin wedges

1 fennel bulb, trimmed, cored, and sliced into thin wedges (fronds reserved)

12 ounces baby gold potatoes, quartered

1 cup chicken stock

1 teaspoon Dijon mustard

1 teaspoon honey

1 Bartlett pear, cored and sliced lengthwise

1 lemon

Fennel pollen (optional, for serving)

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Instructions

Preheat the oven to 425°F. Pat the chicken thighs dry and season evenly with kosher salt and black pepper.
Heat the olive oil in a wide ovenproof pot over medium heat. Place the chicken skin-side down and cook without moving for 5 to 6 minutes until deeply golden and crisp. Flip and cook for another 2 to 3 minutes, then transfer to a plate.
Add the sliced onion and fennel to the same pot and sauté for about 3 minutes until slightly softened. Stir in the potatoes, season lightly with additional salt and pepper, and cook for 5 to 7 minutes, stirring occasionally.
In a small bowl, whisk together the chicken stock, Dijon mustard, and honey until smooth. Pour into the pot and bring to a gentle boil, scraping up browned bits from the bottom. Turn off the heat.
Arrange the chicken thighs skin-side up over the vegetables. Nestle the pear slices around the chicken, drizzle lightly with olive oil, and sprinkle a small pinch of salt over everything.
Transfer the pot to the oven and roast for 30 to 40 minutes, until the potatoes are fork-tender and the chicken reaches an internal temperature of at least 165°F.
Remove from the oven and squeeze fresh lemon juice over the dish. Garnish with torn fennel fronds and fennel pollen if desired. Spoon the broth over each serving before serving.

Notes

Bosc pears can be substituted for Bartlett pears for a firmer texture.

Add fresh thyme or rosemary for a more herb-forward flavor.

Stir in a small knob of butter before serving for a richer broth.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven until warmed through to help re-crisp the chicken skin.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 9 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 145 mg