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Roasted Chicken Thighs with Fennel & Lemon

Faith Durand
  • minutes
  • Serves 4

INGREDIENTS

4

bone-in, skin-on chicken thighs, bone-in skin-on

2

Fennel, small

4

large cloves Garlic

1

Meyer or regular lemon

1

Black pepper, Freshly ground

1 tsp

Kosher salt

2 tbsp

Olive oil

1

Rice or bread, Cooked

2 tbsp

White wine, dry