ROASTED CHICKEN WITH FENNEL

I never tire of roasted chicken, it’s so versatile and delicious. This sheet pan roast chicken with chickpeas and fennel is easy to make and the best part only one pan to clean! Let’s make it.

You’ll need:

• 4 Chicken Thighs

• 1 Fennel Bulb

• 1 Can of Chickpeas

• 1 Lemon

• Whole Grain Mustard

• Kosher Salt, Pepper & EVOO

How to make it:

1. Pre-Heat the oven to 425

2. Salt & Pepper the chicken liberally

3. Mix the juice of a whole lemon with 2-3 tablespoons of whole grain mustard. Pour this over the chicken. Some should find its way onto the pan, that’s good you want that!

4. Slice the fennel and spread around the pan.

5. Rinse and drain the chickpeas, then spread around the pan.

6. Drizzle evoo all over everything

7. Roast at 425 for 30 mins then add a quarter cup of water to the pan, this will help hydrate everything and create some steam.

8. Then drop the oven temperature to 375 for another 15mins remove, make sure the thighs are at least 165-170 degrees internally, let rest for 10mins then enjoy!