Fennel Roasted Chicken
3 - 4 large cloves garlic, chopped
3 tbsp. fresh rosemary, chopped
1/3 cup extra virgin olive oil
2 large onions, sliced
2 large fennel bulbs sliced
sea salt and ground pepper to taste
150 grams pancetta, preferably spicy
2. Place the fennel and onion on a flat cookie sheet, toss to combine evenly. Drizzle with an additional 1/3 cup of olive oil and place the chicken thighs in a single even layer on top.
3. Roast in a 375F degree oven for 1 1/2 hours, turning the chicken over at 30 minute intervals so that it cooks evenly. After the 1 1/2 hour, remove from oven and sprinkle the chopped pancetta over. Return to the oven and and cook for an additional 10 minutes, or until the chicken is cooked to your liking.
Copyright More Than Salt & Pepper, Whitecap Books