Roasted Chicken Thighs with Potatoes, Fennel, and Figs

Name: Roasted Chicken Thighs with Potatoes, Fennel, and Figs
Total time: 30 min
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; 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

www.americastestkitchen.com

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

Keywords

Main Courses
Potatoes
Chicken
Weeknight

View full recipe on www.americastestkitchen.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Mixing bowl
Nonstick skillet
Paper towel
Instant-read thermometer
Stove
Spoon
Measuring spoon
Chef's knife
Cutting board
Tongs

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
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