We all know how boring chicken can be, but I’m here to share that these Crispy, Oven-Baked Chicken Thighs with Fennel are a game-changer for weeknight dinners! The secret is in the homemade spice blend, rubbed loving all over the chicken before pan searing.
They’re simple to prepare, require minimal cleanup, and deliver amazingly flavorful results. Plus, crispy chicken skin! I recommend bone-in, skin-on chicken thighs for best flavor. This yields impossibly juicy chicken, with a perfect balance of textures from the crispy skin and the tender, sweet fennel & shallots.
For more easy poultry recipes, consider trying our Crispy Roasted Za’atar Roasted Chicken, 30-Minute Chicken Thighs with White Beans & Kale, or my Lemony One Pot Chicken and Rice next!
Ingredient Notes
- Bone-in, skin-on chicken thighs: These are marinated with a dry rub of freshly toasted and ground spices, fresh lemon zest, Kosher salt, and black pepper.
- Spice rub: Fennel seeds, mustard seeds, and coriander seeds, all toasted and freshly ground with a mortar and pestle.
- Aromatics: shallots, fennel, and garlic, all of which will be nestled underneath the pan-seared chicken thighs before they finish cooking in the oven. Basically, they’ll absorb all those delicious natural juices from the chicken, making them extremely tender and flavorful!
You can definitely use boneless, skinless chicken thighs, however, you’ll miss out on the crispy skin and the extra flavor that it adds. You may need to adjust the cooking time slightly, as boneless chicken thighs cook faster than bone-in, skin-on thighs.
How To Make Crispy Skinned Chicken Thighs
- Toast the spices in a small skillet over medium heat until fragrant. Transfer to a mortar, then grind finely with a pestle.
- Season the chicken. Pat the chicken dry, then place in a large bowl. Sprinkle the toasted, ground spices, fresh lemon zest, Kosher salt, and black pepper.
- Sear the chicken. Heat a bit of oil in an oven-safe skillet. When hot, add chicken thighs, skin-side down. Cook until the skin is golden brown and releases easily from the pan, about 5-6 minutes. Flip the chicken, cook for an additional few minutes, then transfer to a plate.
- Sauté the vegetables. Add another tablespoon of oil, then add sliced shallots, fennel, and garlic. Season with a little Kosher salt, then cook over medium-high heat for a few minutes. Nestle the chicken thighs into the pan skin-side up.
- Finish in the oven. Transfer to a preheated oven and cook until the chicken has reached an internal temperature of 165F and the skin is crispy. Serve with a pinch of flaky sea salt, lemon wedges, and chopped parsley!
Ari’s Best Tips!
- For extra crispy chicken skin, pat the dry chicken thighs with a paper towel before seasoning them. You can also broil the chicken for the last few minutes of cooking, if needed.
- Toast the spices, then grind them fresh! This really makes all the difference in terms of flavor.
- Don’t slice the fennel too thick to ensure even cooking and caramelization.
- Save the fresh fennel fronds for garnish!
- Let the chicken rest for a few minutes before cutting into it. This allows the juices to redistribute and results in a more tender and flavorful dish.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can toss the chicken thighs with the toasted, ground spices and store in the refrigerator for up to 24 hours before cooking. When ready, pan sear the chicken just before placing in the oven (for crispy chicken skin!).
- Leftovers and storage: Leftovers can be stored in an airtight container in a refrigerator for up to 3-4 days.
- Reheating instructions: Place the chicken and fennel in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
- To freeze: You can freeze the cooked chicken thighs for up to 3 months. Cool completely, then transfer to a freezer-safe, airtight storage container.
Serving Suggestions
This is such a versatile chicken thigh recipe, you can enjoy it with any number of sides, such as rice, mashed potatoes, couscous, quinoa, roasted veggies, or a side salad and crusty bread.
Two of my current favorite quick vegetable side dishes are these pan-fried haricots verts with garlic and crispy oven-roasted Brussels sprouts!
Wine Pairings!
Pair chicken with fennel with a light and fruity white wine like a Pinot Grigio, Picpoul de Pinet, or Sauvignon Blanc!
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A few more chicken recipes to try!
Crispy Skillet Chicken with Garlicky White Beans & Kale 25-Minute Spinach & Feta Stuffed Chicken Breasts Creamy Chicken Florentine with White Wine Sauce Crispy Roasted Za’atar Chicken Thighs with Tahini Homemade Chicken Puttanesca (In Under 1 Hour)!
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Crispy Oven-Baked Chicken Thighs with Fennel
Equipment
Ingredients
- 1 tsp fennel seeds
- ½ tsp mustard seeds
- ½ tsp coriander seeds
- 6 bone-in, skin-on chicken thighs, about 1½-2 lbs
- 1 lemon, zested, about 2 tsp, lemon cut into wedges for serving
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil, such as grapeseed, avocado, or canola oil
- 3 shallots, peeled and thinly sliced
- 2 medium fennel, outer layers peeled, thinly sliced into half moons
- 3 cloves garlic, thinly sliced
- Flaky sea salt
- Fresh parsley, finely chopped, for serving
Instructions
- Toast the spices. Preheat an oven to 400F. Place 1 tsp fennel seeds, ½ tsp mustard seeds, and ½ tsp coriander seeds in a small skillet over medium heat. Cook for 2-3 minutes, or until the spices are fragrant. Transfer to a mortar, then grind finely with a pestle.
- Season the chicken. Pat the chicken thighs dry with paper towels, then place in a large bowl. Sprinkle the toasted, ground spices on top, along with 2 tsp lemon zest, 1 tsp Kosher salt, and ¼ tsp black pepper.
- Sear the chicken. Heat 2 Tbsp oil in a large oven-safe skillet over medium-high heat. When hot, add chicken thighs, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-6 minutes. Use tongs or a fish spatula to flip each chicken thigh, then cook for an additional 2-3 minutes. Transfer the chicken thighs to a plate.
- Sauté the vegetables. Add another tablespoon of oil, if needed, then add thinly sliced shallots, fennel, and garlic. Season with remaining ½ tsp Kosher salt, then cook over medium-high heat for 3-4 minutes, stirring occasionally. Nestle the chicken thighs into the pan skin-side up.
- Finish in the oven. Transfer to a preheated oven and cook for 15-20 minutes, or until the chicken has reached an internal temperature of 165F and the skin is crispy. Serve with a pinch of flaky sea salt, lemon wedges, and chopped fresh parsley.
Notes
- Recommended for serving: rice, mashed potatoes, roasted veggies, or a side salad and crusty bread.
- To make-ahead: You can toss the chicken thighs with the toasted, ground spices and store in the refrigerator for up to 24 hours before cooking. When ready, pan sear the chicken just before placing in the oven (for crispy chicken skin!).
- Leftovers and storage: Leftovers can be stored in an airtight container in a refrigerator for up to 3-4 days.
- Reheating instructions: Place the chicken and fennel in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
- To freeze: You can freeze the cooked chicken thighs for up to 3 months. Cool completely, then transfer to a freezer-safe, airtight storage container.
Nutrition
Photography by Alana of Your Home Made Healthy.
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