Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

Scatter the cherry tomatoes on top, then bake in a preheated 425°F oven for 25-30 minutes flipping the chicken halfway.

A bush-inspired baked chicken recipe that heroes native Australian ingredients ... with extra lemon-infused olive oil and top with fresh pepperberry leaves and wild fennel flowers. Wild fennel and ...

Transfer to a plate and repeat until all chicken is browned. Add shallots to pot and cook, stirring occasionally, until tender and translucent, 3-5 minutes. Add fennel, season with salt and pepper ...

Cook, stirring frequently, until the fennel is golden brown and almost done ... 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon ...

Transfer to the prepared plate, and repeat with the remaining chicken. Add another 1 tablespoon of oil to the skillet, followed by the onion and fennel, and cook, stirring occasionally ...

For this brine, French incorporates gentle fennel seeds ... In a large pot, bring the brine and chicken to a simmer and cook until chicken is just cooked through, about 20 minutes.

Is there anything more comforting than rustic roasted potatoes? Photo / Babiche Martens There’s no need to peel your potatoes for this dish. It’s a little rustic, which we love, plus it saves ...

If you’ve never baked bacon instead of frying ... whipping the butter and mixing in harissa paste and fennel seeds. You can also season chicken with garlic and onion powder, and a small dab ...

Add celery, carrots, onions and peels, dark green part of leek, chopped fennel, garlic ... Add reserved chicken skin, and cook until fat is rendered, about 10 minutes. Transfer skin to a plate ...

So today’s lineup of weeknight-friendly recipes includes five New York Times Cooking chicken recipes — the New York Times chickens, if you will — that I cook ... s adding fennel or cumin ...