Recipe & Images by Claire Livia Lassam
A one-pan wonder has a strong head start on its cousin, the one-pot wonder. Namely, you can skip the step of sautéing everything in the beginning, because everything will roast in the oven. In other words, less than ten minutes of work turns into an incredibly satisfying meal that’s just as good for company as it is for a weekday supper.
- 4 bone-in, skin-on, chicken thighs
- 3 large potatoes
- 1 bunch carrots, peeled and sliced
- ½ fennel bulb, sliced
- 3 cloves garlic, peeled
- 3 sprigs of thyme
- 3 Tbsp olive oil
- salt and pepper
Preheat oven to 425°F.
Combine all the ingredients in a casserole pan and toss with your hands. Arrange the chicken so it’s skin side up. Bake for 45 minutes, or until the chicken is cooked through. Serve immediately.