TUSCAN CHICKEN with FENNEL and OLIVES
8 bone-in skin-on chicken thighs
2 large bulbs fennel, sliced
10 cloves garlic, crushed with the back of a knife
1 lemon cut into 8 pieces (seeds removed)
1 lemon, juiced
1/3 cup olive oil
2 cups chicken broth
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
Smoked paprika
3/4 cup each, pitted green and kalamata olives
Preheat oven to 475 degrees.
Arrange fennel slices in large roasting pan and place chicken on top. Evenly add the lemon slices and crushed garlic. Mix lemon juice, olive oil, broth, salt, pepper and red pepper together in a bowl, and pour evenly over the top. Lightly sprinkle with smoked paprika. Evenly toss the green and black olives over the chicken and vegetables.
Bake for 45 minutes. Check chicken for doneness — juices should run clear and skin should be crispy. Cook for another 10-15 minutes to brown more if needed.
Serve in bowls with grilled slices of hearty bread.
Makes 4-6 servings.
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