4 servings
10 min prep
40 – 50 min cook
Lemon Rosemary Chicken Bake
4 tablespoons of Cooking Oil
8 Chicken Thighs, skin-on & bone-in
1 Lemon
1 pound of Baby Potatoes, halved
1 bulb of Fennel, chopped
8 cloves of Garlic
1 tablespoon of Fresh Rosemary, roughly chopped (or 1 teaspoon dried)
Salt & Pepper
1 cup of Dry White Wine
- Preheat oven to 400 & place chicken thighs in roasting dish. Cut potatoes and lemons into wedges and roughly chop other vegetables.
- Add lemon, vegetables, and peeled garlic cloves to roasting dish.
- Add olive oil, rosemary, salt & pepper and toss until all ingredients are evenly coated. Pour in wine.
- Bake for 40-50 minutes until tender, fragrant, and browned.
One of these easiest things in my regular rotation, this dish basically involves chucking a bunch of ingredients in a pan and baking them all together. Could not be simpler and yet is still delicious, with freshness and a bit of zest from the fennel and lemon that pairs nicely with an aromatic white wine. Carrots, parsnips, or other root vegetables all make excellent additions here.