Ingredients
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8 pieces bone in chicken thighs (with skin)
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1 cup panko breadcrumbs
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1/2 cup grated parmesan
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1/2 lemon
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1 fennel bulb, thinly sliced
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1 yellow onion, thinly sliced
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1 pound fingerling potatoes, cut in half lenghtwise
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2 sprigs rosemary
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olive oil , about 1/4 cup total
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salt, for seasoning
Directions
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1
Done
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Preheat oven to 375F(190C). |
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2
Done
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Place the chicken breasts in a large mixing bowl, add a few 'glugs' of olive oil, juice of 1/2 lemon, sprinkle generously with salt and toss together. You want to coat the chicken well. |
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3
Done
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In a medium bowl, add the panko breadcrumbs and the parmesan cheese. Mix well. |
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4
Done
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Dip the skin side of the chicken pieces in the breadcrumbs covering each well. Press crumbs to make sure everything sticks together nicely. |
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5
Done
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Set prepared chicken aside. |
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6
Done
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In a large bowl, toss together the fennel and onions with olive oil and a few pinches of salt, enough oil to coat the fennel and onions well. |
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7
Done
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Place the vegetables on one half of a baking sheet. Sprinkle rosemary over top of veggies. |
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8
Done
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Take same bowl you tossed vegetables, toss in the potatoes and coat with olive oil and few pinches of salt. |
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9
Done
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Potatoes onto the other half of the baking dish. |
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10
Done
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Place the chicken over the onion and fennel mixture, bread crumb side up. |
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11
Done
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Cook in oven for 50 minutes to one hour. Half way through roasting, turn the potatoes to assure browning on both sides. |
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12
Done
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If the panko breadcrumbs have not browned enough after the 50 minute cooking time, put oven on broil and toast for 3-5 minutes- be sure to watch! |
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13
Done
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Serve all together on a large serving platter. |
