~ 1 small fennel bulb with feathery stalks
~ 3/4 lb. sweet potatoes, peeled and cut into 1/4 inch slices
~ 1 tsp. sea salt
~ 1/2 tsp. pepper
~ 1 med. red onion, cut in to 1/4 inch slices
~ 2 large Granny Smith apples (or any tart variety), unpeeled, sliced into 1/4 inch slices
~ 6 bone-in chicken thighs (about 2 1/2 – 3 lbs. total)
~2 T butter, melted
~ 1 tsp. honey
~ 1 1/2 tsp. five spice powder (Chinese five spice) *
- Preheat oven to 425 degrees.
- Cut off fennel stalks and set feathery leaves aside. Trim base of bulb and any tough outer layers. Cut the bulb in half lengthwise, cut out core in a V, then cut into wedges.
- Oil a large rimmed baking sheet.
- Arrange sweet potato slices and fennel in a single layer. Sprinkle with half the salt and pepper.
- Arrange red onion and apple slices over potatoes and fennel. Sprinkle with remaining salt and pepper.
- Place chicken thighs on top of seasoned apples and onions.
- In a small bowel, combine butter, honey and five spice. Brush onto chicken thighs.
- Roast for 15 minutes, then baste all ingredients with the juices using a baster or large spoon.
- Continue to roast until chicken thighs are nicely browned and no longer pink at the bone – about 15-20 minutes.
- Remove from oven when done. Baste chicken, apples, sweet potatoes again. Garnish with reserved fennel leaves.
*Chinese five spice is a combination of cinnamon, fennel, clove, star anise and white pepper. You can purchase it as “five spice powder” or “Chinese five spice” at any grocery store. It adds a warm fall flavor.