Recipe:

/ˈresəˌpē/

4 Large Chicken Thighs

4tbsp EVOO

2 Fennel Bulbs

5 Cloves Minced Garlic

2 Dozen Fingerling Potatoes

Dill

Thyme

Fennel Seed

Green Olives

1 Lemon

2 Blood Oranges

Salt

Pepper

Chili Flakes

1 Feta Square

This is one of the easiest one pan meals and the flavors are insane! It’s one of those dishes you make when you have people over because it is both simple and impressive all at once. Also, you can sit back and have a glass of wine while it’s in the oven, and who doesn’t love that? This could serve four, but Evan and I had two helpings each… so maybe it serves two. Who’s to say? Not me.

Preheat oven to 450°. Take out smoke detector batteries, and bring a pot of water to boil. When the water is boiling add in your potatoes and let them boil for 8 minutes.

Cut your fennel by slicing the top bits and setting them aside for toppings later on. The bulb slices will go on your baking sheet along with the rest of the food.

Take the potatoes and cut them in halves so they bake evenly and crisp nicely with the rest of the food. Add to the baking sheet along with your chicken and large chunks of feta. Also add your garlic and halved lemon and blood oranges, make sure to squeeze the juices over the top of everything first!

Drizzle olive oil over the top and make sure everything is coated. You can use a brush or your hands. Add dill, Thyme, salt and pepper. Bake for 35 minutes.

While everything is baking, in a saute pan heat olive oil and toss in fennel seeds. Saute until toasted. 6 minutes or so on medium high heat.

Serve with sides of chopped dill, chopped fennel tops, toasted fennel seeds, green pitted olives, and chili flakes. Make sure to get a bite filled with blood orange olive and feta… you’ll thank me.