Roasted Chicken Thighs with Potatoes, Fennel, and Figs

Name: Roasted Chicken Thighs with Potatoes, Fennel, and Figs
Yield: Serves 4
Ingredients: 1 1/2 pounds, small red potatoes, unpeeled, quartered; 2 , fennel bulbs, stalks discarded, bulbs halved, cored, and cut into 1/2-inch-thick wedges; 4 slices, bacon, cut crosswise into 1/2-inch pieces; 2 tablespoons, extra-virgin olive oil; , Salt and pepper; 8 (5- to 7-ounce) bone-in, chicken thighs; 1 , shallot, minced; 1/2 teaspoon, minced fresh rosemary; 1/2 cup, dried figs, stemmed and chopped; 1/4 cup, Madeira

19 comments

Appears in Cook's Country February/March 2018

Roasting the vegetables on the lowest oven rack and not stirring them as they roast creates flavorful browning.

SERVES4

TIME30 minutes

Roasted Chicken Thighs with Potatoes, Fennel, and Figs

WHY THIS RECIPE WORKS

Roasting the vegetables on the lowest oven rack and not stirring them as they roast creates flavorful browning.

This is a members' feature.