Roast chicken and fennel with mashed potato


Roast chicken and fennel:

  • 8 skin-on chicken thighs
    1 teaspoon neutral cooking oil
  • 1 yellow onion peeled and diced
  • 1 fennel bulb cored and sliced, fronds reserved
  • 1 pint cherry tomatoes halved or left whole
  • 5 cloves garlic peeled, crushed, and roughly chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon red pepper flakes
  • 1/2 cup water, wine, or stock plus more as needed
  • 2 tablespoons butter
  • Salt and pepper to taste

Mashed Potatoes:

  • 1 pound Yukon gold potatoes peeled and quartered
  • 2 tablespoons butter
  • 2 teaspoons roasted garlic powder (or regular garlic powder)
  • 1/2 cup heavy cream
  • Salt and pepper to taste


Cook the Mashed Potatoes:

  • Cover the quartered potatoes with salted water. Bring to a boil and cook for 20-25 minutes until fork tender. Drain and return to the pot.
  • Turn the heat on the pan to low and add the butter, garlic powder, heavy cream, salt, and pepper.
  • Using a hand mixer, blend the potatoes until smooth and creamy. Taste and season again to your preferences. Keep warm.

Cook the Chicken:

  • Preheat oven to 400ºF.
  • Add 1 teaspoon of frying oil to the skillet and turn the heat to medium-high. Pat the chicken dry and season all over with salt and pepper. Once hot, add the chicken, skin-side down, and cook for 5-7 minutes until crispy and golden brown. Cook the chicken in batches, if needed. Flip and cook 1-2 minutes more before transferring to a plate.
  • Remove all but 1 tablespoon of fat from the skillet.
  • Add the onion and fennel to the skillet and cook for 5-7 minutes until the onions begin to soften.
  • Add the tomatoes, garlic, lemon juice, and pepper flakes and cook for 2-3 minutes. Season everything with salt and pepper/
  • Pour in the water, wine, or stock and scrape up any browned bits stuck to the bottom.
  • Mount the butter into the liquid and allow it to melt completely before stirring the sauce. Taste and season to your preferences. Turn off the heat.
  • Arrange the chicken on top of the vegetables and transfer to the oven for 20-25 minutes or until the chicken reaches 165ºF on an instant-read thermometer. Remove and set aside.

To Serve:

  • Reheat the mashed potatoes slightly before serving.
  • Arrange the mashed potatoes between shallow bowls and spoon the broth from the skillet on top along with the fennel and tomatoes. Place 1-2 chicken thighs on top of each dish and garnish with more pepper flakes and the reserved fennel fronds. Enjoy!