Baked chicken thighs and fennel

Baked Chicken Thighs and Fennel Toasted Orzo and Swiss Chard Ingredients: chicken thighs fennel orzo swiss chard 1/2 lemon 1) Start the chicken: - Heat oven to 400 degrees.

- Season chicken generously with salt and pepper. Lay skin side down on a paper towel lined plate.

- Heat 2 teaspoons olive oil in a large skillet or Dutch oven (large enough to ultimately hold all the ingredients) over medium-high until hot.

- Place chicken in hot pan, skin side down, and cook undisturbed for 5 to 7 minutes, or until meat is opaque around edges and skin is deep brown.

- Turn chicken skin side up and transfer pan to oven. Cook for 10 minutes, or until chicken is cooked through (thermometer should read at least 155 degrees).

2) Prepare the remaining ingredients: - Wash and dry the fresh produce.

- Prepare fennel: separate bulb from fronds. Medium dice bulb and set aside. Roughly chop fronds and set aside. Discard fibrous stalk.

- Prepare chard: Cut leaves away from stem. Thinly slice stem and set aside. Roughly chop leaves and set aside.

- Halve and de-seed the lemon.

3) Finish the chicken and start the orzo: - When cooked through, transfer chicken to a plate to rest.

- Return pan to medium-high heat on stove.

- Add diced fennel and sliced chard stem and cook, stirring occasionally, until softened, 1 to 2 minutes. Season with salt and pepper.

- Add orzo and cook, stirring occasionally, until lightly browned and nutty-smelling, about 3 minutes.

- Add 1.5 cups warm water and bring to simmer. Season with salt and pepper.

- Cook, stirring occasionally, until orzo is tender (al dente) but not soft, about 10 minutes. You may need to add more water if pan becomes dry. There should still be some liquid in the pan when the orzo is tender.

4) Finish the orzo and plate your dish: - Add chard leaves and stir to combine. Season with salt and pepper.

- Nestle chicken in pan, skin side up, and cook until liquid reduces to a saucy consistency.

- Add the juice of the lemon wedges.

- Divide chicken and orzo between 2 dishes. Enjoy!