Lemon Fennel Chicken

By akselden

Ingredients

• 2 tbsp (30 mL) olive oil
• 1 tbsp (1 5 mL) butter
• 2-1/2 About 2-1/2 lb. (1.15 kg) skin-on, bone-in chicken pieces (mix of breasts and thighs)
• 3 heads garlic, separated into cloves, unpeeled
• 1 bulb fennel, cored and sliced into 1/2" strips
• 16 sprigs fresh thyme
• 2 lemons
• 2 tbsp (30 mL) honey
• 1 tsp (5 mL) coarse sea salt
• 1/4 tsp (1 mL) or several grindings
• fresh black pepper
• 1/2 cup (125 mL) dry white wine
• Additional sea salt for seasoning

Preparation

Step 1

1. In a large heavy pan or pot, heat olive oil and butter on medium. Brown chicken pieces well, then transfer to a bowl. Reduce heat to medium low and add the garlic cloves to the fat left in the pan. Stir and cook 15 minutes, then add the sliced fennel to the pan. At this point, preheat the oven to 375°F (190°C). Continue stirring and cooking another 15 minutes until skin on the garlic cloves looks withered, the garlic has begun to soften and the fennel begins to brown.
2. Pour garlic and fennel mixture and any fat into a 9" x 12" casserole dish. Scatter half the thyme sprigs on top, Next, lay chicken pieces skin side up on top (put dark meat at edges of casserole and breasts in center). Pour over any juices collected in bowl that held the chicken.
3. Cut off ends of lemons and discard. Cut each lemon into two rounds, then cut each round into six sections (do not peel). In a bowl, mix the chopped lemon, honey, teaspoon (5 ml.) sea
salt and black pepper. Pour mixture over the chicken. Scatter rest of thyme sprigs on top. Drizzle with the wine. Sprinkle with a little additional coarse sea salt, if desired.
4. Roast on middle rack of oven for 30 to 40 minutes or until chicken juices run clear and lemon begins to scorch. To serve, drizzle sauce collected in bottom of casserole over the chicken and squeeze out the roasted garlic to
eat with the chicken or crusty bread (discard garlic peel and lemon rind). Serves 4 to 6