Roasted Chicken Thighs with Potatoes, Fennel, and Figs | America's Test Kitchen

Name: Roasted Chicken Thighs with Potatoes, Fennel, and Figs | America's Test Kitchen
Ingredients: 1 1/2 pounds small red potatoes , unpeeled, quartered; 2 fennel bulbs , stalks discarded, bulbs halved, cored, and cut into 1/2-inch-thick wedges; 4 slices bacon , cut crosswise into 1/2-inch pieces; 2 tablespoons extra-virgin olive oil; Salt and pepper; 8 (5- to 7-ounce) bone-in chicken thighs; 1 shallot , minced; 1/2 teaspoon minced fresh rosemary; 1/2 cup dried figs , stemmed and chopped; 1/4 cup Madeira

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Roasting the vegetables on the lowest oven rack and not stirring them as they roast creates flavorful browning.

Keywords

Potatoes
Chicken
Weeknight
Main Courses

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Ingredients

1 1/2 pounds small red potatoes , unpeeled, quartered
2 fennel bulbs , stalks discarded, bulbs halved, cored, and cut into 1/2-inch-thick wedges
4 slices bacon , cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
Salt and pepper
8 (5- to 7-ounce) bone-in chicken thighs
1 shallot , minced
1/2 teaspoon minced fresh rosemary
1/2 cup dried figs , stemmed and chopped
1/4 cup Madeira