Roast Chicken Thighs with Carrots and Fennel

All the flavors of Ina Garten’s Roast Chicken without prepping, trussing or carving a whole bird. Savory and aromatic, this is easy, weeknight comfort food.



  1. Preheat oven to 400 degrees F
  2. Pat chicken dry and season both sides generously with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside
  3. Place onion, fennel, carrots, garlic cloves and thyme sprigs in a 12 inch wide, deep skillet- preferably cast iron. Toss with the olive oil and remainder of the salt and pepper.
  4. Nestle the lemon halves and chicken pieces among the vegetables.
  5. Brush the top of the chicken thighs with the melted butter using a pastry brush.
  6. Drizzle the lemons with a little olive oil
  7. Roast in oven 45-55 minutes until chicken is cooked. Internal temperature should be 165 degrees F.