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1
Preheat the oven to 375F (190C).
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2
In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper.
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3
Stir to combine.
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4
Place the chicken pieces on a work surface.
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5
Gently loosen the skin of the chicken and push the herb mixture under the skin.
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6
Season the chicken all over with salt and pepper.
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7
Warm the olive oil in a large skillet over medium-high heat.
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8
Place the chicken in the pan, skin side down, when the oil is hot.
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9
Cook until the skin is crispy and golden, about 5 minutes.
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10
Turn the chicken and cook the same way on the other side.
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11
Turn the heat off the pan and reserve.
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12
Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
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13
Meanwhile return the same pan to medium heat.
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14
Add 1 tablespoon of the butter.
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15
When the butter has melted add the cipollini onions and carrots.
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16
Sprinkle with salt and pepper.
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17
Cook until tender and golden in places, about 7 minutes.
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18
Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon.
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19
Add the snap peas and mushrooms.
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20
Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes.
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21
Season with salt and pepper, if necessary.
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22
Remove the chicken from the oven.
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23
Spoon the vegetables onto a serving platter along with the chicken.
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24
Spoon the sauce over the chicken.
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25
Serve immediately.
