Roasted Chicken Thighs With Fennel and Cherry Tomatoes

Pan Roasted Chicken Thighs with Fennel and Cherry Tomatoes is a one pot wonder that features crispy skinned chicken thighs in a savory fennel sauce and red cherry tomatoes bursting with flavor.

I have to come clean. This is my first time ever preparing fennel. I know-- what kind of seasoned home cook has never used fennel?

It wasn't that I dislike the taste, to be honest it intimidated me so I steered clear. I recently saw Josies Organics had fennel bulbs at the grocery store and decided to give it a try and I'm so glad I did. I added it to this recipe for delicious Roasted Chicken Thighs with Fennel and Cherry tomatoes. Because I cooked the fennel, the taste became mild and delicate. I loved it! And now I'm ready to try fennel in lots of different ways.

What does fennel taste like?

When it's raw, it has a slight licorice taste. When it's cooked, it's very mild. I compare it to cooked celery in strength of flavor and texture.

Technically all of them! However the stalks are pretty tough and not that appetizing to most people. The bulb is where the bulk of what you want to eat comes from and the wispy bits make a beautiful garnish.

How do you trim and prepare fennel?

It is honestly significantly easier than it looks. Simply chop on the base of the bulb, slice the top to remove the fronds (the wispy bits that look dill weed) and then remove some of the tougher outer layers. Then slice and dice however you would like.

Easy as that.

I’m very glad to be bringing you this post featuring Josie’s Organics Products. I was compensated for my time, but all opinions are 100% my own.