Roasted Chicken Pieces With Balsamic Fennel
Radishes, fennel and balsamic vinegar turn into a delightfully sweet side dish. For the ultimate flavour, make sure to use skin-on bone-in chicken—it will result in a crispy exterior and juicy, tender interior.
HANDS-ON TIME: 30 minutes
TOTAL TIME: 30 minutes
MAKES: 4 servings
Sprinkle chicken thighs and drumsticks with half each of the salt and pepper. In large skillet, heat 1 tsp of the oil over medium heat; brown chicken, in batches and turning once, until golden, about 8 minutes. Discard fat. Meanwhile, in large bowl, whisk together remaining oil, salt and pepper; stir in fennel and radishes. Spread on large foil- or parchment paper–lined baking sheet. Top with chicken. Bake in 400°F (200°C) oven until juices run clear when chicken is pierced, about 18 minutes. Remove chicken and tent with foil. Broil vegetables until tender-crisp, about 2 minutes; toss with vinegar. Serve with chicken. Garnish with parsley. PER SERVING: about 576 cal, 44 g pro, 40 g total fat (11 g sat. fat), 8 g carb (3 g dietary fibre, 2 g sugar), 209 mg chol, 544 mg sodium, 901 mg potassium. % RDI: 7% calcium, 25% iron, 10% vit A, 32% vit C, 16% folate.