FIve Spice Roasted Chicken Thighs

• Gluten free

• Meat

  • 4 Chicken thighs, bone-in skin-on

• Produce

  • 1 Fennel bulb with feathery stalks
  • 2 Honey crisp apples, large
  • 1 Red onion, medium
  • 1 Sweet potato, peeled and cut into 1/4-in. slices, large

• Canned Goods

  • 1/4 cup Chicken stock

• Condiments

  • 1 tbsp Honey
  • 1/2 tsp Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tsp Chinese five spice powder
  • 1 tsp Kosher salt
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

Found on keviniscooking.com

Description

Directions

• Preheat oven to 425°F. Cut off fennel stalks and set aside feathery leaves. Trim base of bulb and tough outer layers. Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.
• Brush olive oil on a large rimmed baking sheet lined with aluminum foil and arrange fennel, sweet potatoes, onion and apples in a single layer. Sprinkle with salt, black and red pepper flakes.
• Arrange chicken on top, skin side up. In a small bowl, combine chicken stock, butter, honey, Chinese Five Spice powder, soy sauce. Brush half of sauce onto chicken.
• Roast 15 minutes, then baste again with sauce and any pan juices (use a bulb baster or wide spoon). Continue to roast until chicken is nicely browned and no longer pink at bone (cut to test or 165°F), 15 to 20 minutes more. Baste everything again and scatter reserved fennel leaves on top.

Nutrition