Slow-Baked Chicken Thighs With Tomato, Fennel, And

Name: Slow-Baked Chicken Thighs With Tomato, Fennel, And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, divided; 2 cups shaved fennel (about 2 bulbs); 1/2 teaspoon kosher salt; 2 pounds skinless, boneless chicken thighs; 1 (28-ounce) can whole plum tomatoes, drained; 12 garlic cloves, cut into 1/4-inch-thick slice; 3 lemons, sectioned; 1 tablespoon fresh thyme leaves; 1 (1-ounce) slice whole-wheat bread; 2 teaspoons grated Parmesan cheese; 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

2 tablespoons butter, divided
2 cups shaved fennel (about 2 bulbs)
1/2 teaspoon kosher salt
2 pounds skinless, boneless chicken thighs
1 (28-ounce) can whole plum tomatoes, drained
12 garlic cloves, cut into 1/4-inch-thick slice
3 lemons, sectioned
1 tablespoon fresh thyme leaves
1 (1-ounce) slice whole-wheat bread
2 teaspoons grated Parmesan cheese
3 tablespoons chopped fresh flat-leaf parsley

1
Preheat oven to 325u00b0.
2
Melt 1 tablespoon butter. Pour into a 13 x 9-inch glass or ceramic baking dish; tilt to coat bottom of dish. Top with fennel.
3
Rub salt into chicken; arrange chicken over fennel. Hand-crush tomatoes; tuck between thighs. Scatter garlic and lemon over chicken; sprinkle with thyme.
4
Cut 1 tablespoon butter into pieces; scatter over dish. Cover; bake at 325u00b0 for 1 hour or until a thermometer registers 180u00b0.
5
Uncover; bake 45 minutes, basting every 5 to 10 minutes.
6
Combine bread and cheese in a food processor; pulse for coarse crumbs. Sprinkle over chicken; drizzle with basting juices. Bake 10 minutes. Top with parsley.
7
Variation:
8
Tomatillo and Chayote Chicken: Sub onion for fennel, 3 cups diced chayote for tomatoes, and 3 chopped tomatillos for lemons. Use 1 1/2 teaspoons oregano in place of thyme, increase salt to 3/4 teaspoon, and add 2 sliced serrano chiles with veggies. Rather than bread and Parm, use 3 tablespoons Cotija cheese. Top with cilantro instead of parsley; serve with lime wedges. Serves 6 (serving size: 4 ounces meat and about 2/3 cup vegetables) CALORIES 270; FAT 4g (sat 7g); SODIUM 467mg
9
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943

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, divided, 2 cups shaved fennel (about 2 bulbs), 1/2 teaspoon kosher salt, 2 pounds skinless, boneless chicken thighs, and more.

Yes, Slow-Baked Chicken Thighs With Tomato, Fennel, And Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Baked Chicken Thighs With Tomato, Fennel, And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions