Note: As sophisticated in flavor as this dish is, it’s surprisingly easy to make and perfect for dinner any day of the week. From Meredith Deeds.
• 3 tbsp. extra-virgin olive oil
• 2 tsp. finely chopped fresh rosemary
• 1 tsp. finely chopped fresh thyme
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 4 large bone-in, skin-on chicken thighs (about 1 1/2 lbs.), trimmed of excess skin and fat, patted dry
• 2 fennel bulbs, cored and thinly sliced
• 1 small red onion, thinly sliced
• 1/2 c. pitted kalamata olives
• 1 large head garlic, separated into individual cloves, root ends trimmed and papery skins removed
• 1 unpeeled orange, cut into eighths and seeds removed
Preheat oven to 425 degrees.
In a large bowl, combine the olive oil, rosemary, thyme, salt and pepper. Brush the chicken thighs with half of the mixture. Add the fennel, red onion, olives and garlic to the bowl and toss to coat. Spread this fennel mixture on a large, rimmed baking sheet and scatter orange sections on top. Place chicken thighs on top of fennel mixture, skin side up.
Roast until chicken skin is browned, and an instant-read thermometer inserted near bone registers 165 degrees Fahrenheit, 30 to 35 minutes. Remove from oven and serve with couscous, rice or potatoes.
Nutrition information per serving:
Calories 420 Fat 26 g Sodium 770 mg
Carbohydrates 18 g Saturated fat 5 g Total sugars 8 g
Protein 31 g Cholesterol 90 mg Dietary fiber 6 g
Exchanges per serving: 1 carb, 4 1/2 medium-fat protein, 1/2 fat.