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.
Ingredients
6 bone in, skin on chicken thighs (about two pounds)
1 1/2 pounds carrots, peeled trimmed and cut into two inch long pieces, no thicker than 1/2 inch each.
1 large sweet yellow onion, trimmed, peeled and cut into 1 inch thick slices
1 fennel bulb, end trimmed and outer layer removed, sliced lengthwise into 1/4 inch thick slices
10 whole garlic cloves
3 lemons, halved
1 bunch fresh thyme (about 20 sprigs)
3 Tablespoons olive oil, plus more for drizzling the lemons
1 Teaspoon kosher Salt (divided)
1/2 Teaspoon Freshly ground black pepper (divided)
1 tablespoon melted butter
Instructions
Preheat oven to 400 degrees F
Pat chicken dry and season both sides generously with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside
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.
Nestle the lemon halves and chicken pieces among the vegetables.
Brush the top of the chicken thighs with the melted butter using a pastry brush.
Drizzle the lemons with a little olive oil
Roast in oven 45-55 minutes until chicken is cooked. Internal temperature should be 165 degrees F.