ROASTED CHICKEN WITH ASPARAGUS, FENNEL AND PISTACHIO SAUCE
Serves 4
Prep: 20 minutes
Cook: 30 minutes
1 1/2 pounds bone-in, skinon chicken thighs 3 fennel bulbs, quartered 2 tablespoons extra-virgin
olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper 1 pound asparagus, tough ends removed, cut into 3-inch segments
FOR THE SAUCE:
3/4 cup extra-virgin olive oil Zest and juice of 1 lemon 2 tablespoons capers
1/4 cup chopped fresh
parsley
1/4 cup shelled pistachios 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1. Heat oven to 425 degrees. Adjust oven rack to bottom third position.
2. Place chicken thighs on one side of a lightly oiled rimmed baking sheet, and the fennel pieces on the other. Drizzle with the olive oil, and sprinkle with the salt and pepper. Toss chicken pieces and fennel quarters until evenly coated with oil, salt and pepper.
3. Set baking sheet in oven. Cook, 20 minutes. Using a pair of tongs, flip fennel pieces. Do not flip the chicken. Add asparagus to the sheet pan; use a pair of tongs to toss with the fat and juices already in the pan. Cook, another 10 minutes.
4. Remove pan from oven. Check chicken temperature with an instant-read meat thermometer; it should be 165 degrees. If not, place back in the oven for another 5 minutes.
5. Meanwhile, make the sauce: Combine all the sauce ingredients in a blender or food processor. Blend until pistachios are finely chopped, but sauce is not completely smooth. Transfer to a bowl.
6. Serve chicken with fennel and asparagus on the side. Drizzle with the pistachio sauce.