Crispy Oven-Baked Chicken Thighs with Fennel
Tender and juicy Oven-Baked Chicken Thighs with fennel and shallots is an easy, flavorful weeknight dinner recipe that checks all the boxes! Dry-rub the chicken with toasted, ground spices, then pan sear to get that glorious crispy chicken skin. Bake in an oven on top of thinly sliced fennel and shallots (which become tender and sweet!), then serve with rice, potatoes, or couscous and your favorite veggie side dish. Gluten-free, dairy-free.
Pin Recipe
Servings: 6 servings
Calories: 401kcal
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 400°F/205°C. 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 165°F/74°C and the skin is crispy. Serve with a pinch of flaky sea salt, lemon wedges, and chopped fresh parsley.
Notes
- Serving ideas: Rice, mashed potatoes, roasted veggies, or a side salad with crusty bread.
- Make ahead: Season chicken up to 24 hours ahead. Sear just before roasting for crisp skin.
- Storage & reheating: Refrigerate leftovers for 3–4 days. Reheat at 350°F/175°C until warmed through.
- Freezing: Freeze cooked chicken thighs up to 3 months.
Nutrition
Calories: 401kcal | Carbohydrates: 11g | Protein: 25g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 736mg | Potassium: 703mg | Fiber: 4g | Sugar: 5g | Vitamin A: 223IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 2mg
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