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.