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One Pan Chicken Thighs with Roasted Fennel and Apples

Delicous, easy and ready for dinner

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes

Tender chicken thighs roasted with fresh fennel, onion and apple? You bet. This one pan meal is a cinch to whip up for a weeknight treat.

One Pan Chicken Thighs with Roasted Fennel and Apples

Marinade:

2 tablespoons Nature’s Intent Organic Apple Cider Vinegar

2 tablespoons olive oil

1 teaspoon garlic, minced

1 teaspoon honey

1 teaspoon sage rub

2 teaspoon kosher salt

½ teaspoon pepper

 

1 ½ # chicken thighs, bone-in and skin-on

1 fennel bulb, sliced (approx. 1 cup) – reserve fronds for garnish

½ onion, large dice (approx. 4 oz)

3 apples, quartered with skin on (approx. 12 oz)

  1. Preheat oven to 400°F.
  2. Combine all marinade ingredients. Toss the chicken, fennel, onion and apple in marinade.
  3. Place on cookie sheet and cook for 40 minutes until browned and cooked to 165°F.
  4. Garnish with fennel fronds and serve.

ACV TIP #15: Add a shot of ACV to your morning smoothie or glass of juice.