This cozy dish delivers major flavor with only a handful of ingredients. Thinly sliced fennel, chopped lemon, and chickpeas slowly roast alongside rich chicken thighs. The lemon peel adds a welcome bitterness to the silky fennel and a dash of red pepper flakes delivers a little punch of heat. We love dill or parsley with this dish, but use whatever herbs you fancy.
Garlic Chicken with Lemony Fennel and Chickpeas
Ingredients
- 1 lemon, scrubbed
- 1 large fennel bulb, thinly sliced
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 pinch red pepper flakes
- ½ cup olive oil
- 4 bone-in, skin-on chicken thighs
- 6 cloves garlic, peeled and smashed
- ¼ cup mixed herbs, to serve
Directions
1) Thinly slice lemon into rounds and remove seeds. Set half of the rounds aside. Finely chop remaining lemon.
2) In a Suvie pan, stir together chopped lemon, fennel, chickpeas, red pepper flakes, olive oil, 1 tsp kosher salt, and ½ tsp ground black pepper. Place pan in the bottom zone of Suvie.
3) Season chicken thighs all over with kosher salt and ground black pepper. Place in a Suvie pan, skin-side up, with garlic cloves. Arrange reserved lemon slices over the chicken. Place pan in the top zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 1 hour
Top Zone: Roast at 300°F for 1 hour
4) Remove pans from Suvie. Pour off and reserve liquid from pan with chicken. Remove lemon slices from chicken and return pan to the top zone of Suvie. Broil for 10 minutes or until skin is crisp, rotating the pan halfway through.
5) Stir chickpeas and fennel together and season to taste with salt and pepper. Divide between plates. Remove chicken from Suvie. Top fennel with chicken thighs, drizzling pan juices over each serving. Garnish with herbs.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 670, Total Fat 38g, Total Carbohydrates 37g, Total Sodium 1040mg, Total Protein 47g.
