What a wonderful combination of flavors. This Fennel, Shallot and Honey Roasted Chicken recipe is a one pan dinner, roasted in the oven for 45 minutes and then served piping hot. Wonderful anytime of the year! Don’t forget to drizzle the super good pan juices over the chicken and vegetables.
Tip : I had a couple of skin on chicken breasts this time and cut them into 2-3 pieces and used these instead of chicken thighs. Both are delicious.
Ingredients
- 4 whole chicken thighs or 2 chicken breasts, skin on, bone in.
- kosher salt
- 1 large fennel bulb quartered with root end left intact
- 2 large shallots peeled and quartered
Marinade
- 4 tbsp canola or vegetable oil
- 4 cloves grated garlic
- 1 tsp Asian chili sauce (hot)
- 2 tbsp honey
- 1/4 cup water
Instructions
Gather all ingredients before starting the recipe.
- Season 4 whole chicken thighs with kosher salt and set aside while mixing the marinade.
- Prepare a sheet pan with non-stick aluminum foil.
Marinade
- Mix 4 tbsp canola or vegetable oil, 4 cloves grated garlic, 1 tsp Asian chili sauce (hot) and 2 tbsp honey in a medium sized bowl and stir to combine.
- Add chicken pieces to the marinade and coat all sides equally. Transfer chicken to the sheet pan.
- Cut 1 large fennel bulb into quarters or 8ths and peel and quarter 2 large shallots. Add to remaining marinade and toss to coat evenly.
- Place the vegetables on the sheet pan in between the chicken pieces.
- Add 1/4 cup of water to the bowl with the marinade, mix and then drizzle over the chicken and vegetables. Set aside for up to an hour before roasting.
- Pre heat oven to 425℉
- Place sheet pan on middle rack of the oven, set your timer to 45 minutes or until the chicken and the vegetables have turned a golden brown.
