Roasted Chicken Thighs and Rosemary Potatoes Fennel, Olive, and Orange Salad Ingredients:
Chicken thighs Potatoes Rosemary
Fennel
Olives
Orange
1) Prepare the ingredients:
• Heat oven to 425 degrees.
• Wash and dry the fresh produce.
• Prepare the fennel: separate bulb from fronds. Slice bulb in half lengthwise then slice very thinly. Roughly chop fronds and set aside (you won’t use all the fronds; just chop enough for a handful). Discard fibrous stalk.
• Bring a small pot of salted water to the boil on high.
• Roughly chop the olives. Reserve the brine.
• Strip the rosemary needles off the stem and roughly chop them.
• Small dice the potatoes.
• Prepare the orange: With a sharp knife, slice the top and bottom off the orange to expose the fruit. Working around the orange, slice from top to bottom to remove the rind and the white pith. Slice the now-peeled orange in quarters lengthwise, then into slices.
• Season the chicken with salt and pepper and lay skin side-down on a paper-towel lined plate.
2) Start the potatoes:
• Add the diced potatoes to the boiling water and simmer until tender when pierced with a knife, 5-7 minutes. Drain thoroughly and set aside.
3) Roast the chicken:
• Heat 2 teaspoons olive oil in a saute pan over medium-high until hot.
• Add the chicken thighs, skin side down, and cook on stove for 2 minutes. Transfer pan to oven and cook for 10 to 12 minutes, or until instant read thermometer reads at least 155 degrees. Remove from pan and let rest for at least 5 minutes. Return pan to the stove on medium-high heat to roast the potatoes (see below).
4) Make the salad:
• While the chicken cooks, combine the sliced fennel bulb, chopped olives, and sliced orange in a bowl. Add a generous drizzle of olive oil, the reserved olive brine, salt and pepper, and the chopped fennel fronds and toss to combine.
5) Finish the potatoes and plate your dish:
• Add 2 teaspoons olive oil to the pan that the chicken was cooked in. Add the drained potatoes, season with salt and pepper, and cook, stirring occasionally, for about 3 minutes, or until lightly browned. Add the chopped rosemary and cook for 1 minute more.
• Divide the roasted potatoes between 2 dishes. Serve alongside the fennel salad and roasted chicken. Enjoy!