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Roast Chicken Thighs with Fennel served with Roasted Lemon Potatoes
BELLEAU KITCHEN10Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 chicken thighs
- 1 carrot (chopped)
- 10 cloves garlic (skin on)
- 1 bulb fennel (large slices)
- 1 onion (large quarters)
- fresh rosemary
- thyme
- 1 glass white wine
- 1 bag potatoes (about 8-10 cut into wedges, skin on)
- 5 lemons (cut into wedges)
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