Cook at home

Chicken Provencal with Olives and Fennel

Chicken thighs roasted with tomatoes, fennel, olives and thyme in a southern French style.

Ingredients

• 2 lb chicken thigh, boneless, skinless
• 2 tbsp olive oil
• 1 fennel, sliced
• 1 red onion, sliced
• 2 cup cherry tomato
• 3 oz olives, pitted
• 4 clove garlic, sliced
• 1 tsp fresh thyme, leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice

Steps

1. Heat the oven to 425 F (220 C).
2. In a large roasting pan toss the fennel, onion, tomatoes, olives and garlic with 1 tablespoon of the oil, the thyme and half the salt.
3. Rub the chicken with the remaining oil, salt and the pepper and set it on top of the vegetables.
4. Roast 35 to 40 minutes, until the chicken reaches 165 F (74 C) and the tomatoes have burst. Squeeze over the lemon juice.