Roasted Chicken with Fennel and Pears

This roasted chicken with fennel and pears is the autumnal one-pot wonder you've been dreaming about.

5 from 3 votes

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Prep Time: 15

Cook Time: 20

Inactive time: 30

Total Time: 1 5

Servings:

Calories: 494kcal

Equipment

Wide pot

Ingredients

4 bone-in skin-on chicken thighs (about 1½ pounds total)
1½ teaspoons kosher salt (plus more to taste, see Note 1)
¾ teaspoon black pepper (plus more to taste)
1 tablespoon extra virgin olive oil (plus more)
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)

Instructions

Prepare the chicken:

Preheat the oven to 425ºF.
Pat the chicken dry and season with 1½ teaspoons kosher salt and ¾ teaspoon black pepper.

Brown the chicken:

Heat 1 tablespoon extra virgin olive oil in a wide, ovenproof pot over medium heat. Once hot, add the chicken skin-side down. Fry without moving for 5 to 6 minutes or until the skin is golden brown and crispy. Flip and cook for 2 to 3 minutes more. Transfer to a plate.

Cook the aromatics:

Add the sliced onion and fennel to the pot and sauté over medium heat for 3 minutes. Add the potatoes and season with salt and pepper. Cook for 5 to 7 minutes, adjusting the heat as needed.

Make the sauce:

Whisk together the 1 cup of chicken stock, 1 teaspoon Dijon mustard, and 1 teaspoon honey until smooth.

Roast the chicken:

Pour the sauce into the pot of potatoes and fennel and bring to a boil. Stir to lift anything stuck to the bottom of the pot. Turn off the heat. Arrange the chicken, skin-side up, on top of the potatoes.
Arrange the pear slices around the chicken. Drizzle with 1 teaspoon extra virgin olive oil and finish with a sprinkle of kosher salt.
Transfer the pot to the oven for 30 to 40 minutes or until the potatoes are fork-tender and the chicken is at least 165ºF when pierced with an instant-read thermometer. See Note 2.

To serve:

Remove the chicken from the oven and squeeze the juice from 1 lemon over the pot. Finish by tearing the fennel fronds and arranging them over the chicken. If desired, sprinkle a dusting of fennel pollen on top.
Place a chicken thigh on each plate and spoon the pears with the broth and vegetables around. Enjoy!

Notes

Note 1: The amount of salt will depend on the final weight of your chicken. I recommend using 1 teaspoon per pound of chicken.

Note 2: Chicken thighs can withstand cooking beyond 165ºF, so don’t fret if the chicken reaches 165ºF before the potatoes finish cooking. Just continue roasting until the potatoes are fork-tender.

Nutrition

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