Roasted Chicken, Fennel & Radishes with Herbs & Feta
Are you officially an adult when easy weeknight meals become a necessity? Because I always thought it would be when I got excited about buying a fancy vacuum on Black Friday, but this feels... older. Or maybe just being in my 30s qualifies me enough, but I digress. This Roasted Chicken, Fennel & Radishes with Herbs & Feta has been one of my go-to weeknight meals for a while now. We’re crisping up chicken thighs on the stovetop, then adding fennel and radishes before roasting it all to golden perfection. It’s brightened up with fresh lemon juice, creamy feta, and plenty of fresh herbs. The prep is minimal, the effort is low, the cleanup is easy, but the flavor payoff is a total treat after a long day. You have to add this to your dinner rotation!
Need some ideas for sides?
If you're looking for a side to round out this meal or need to stretch it to serve more people, there are plenty of delicious options. Creamy mashed potatoes would be a great companion to soak up all those savory juices from the chicken and veggies and serving this over orzo tossed in olive oil and a big squeeze of lemon juice makes for a comforting, bright base. But if you're craving something light and fresh, a springy salad with a classic Dijon vinaigrette would add the right balance of tang and crunch. Whatever you choose, you can't go wrong!
Tips for the perfect crispy chicken
Be patient with the skin during the initial sear. Adding the chicken to a cold, ungreased pan allows the fat (or schmaltz) to render out as the heat rises, helping the skin crisp up. If the skin sticks when you try to lift the chicken, it’s not ready yet—give it a few more moments until it releases easily before flipping. Finishing it skin side up in the oven will help to further crisp the skin!
Roasted Chicken, Fennel & Radishes with Herbs & Feta
This Roasted Chicken, Fennel & Radishes with Herbs & Feta is a simple yet flavorful one-pan meal, combining crispy chicken with roasted veggies for a satisfying dinner. The fennel, sweet shallots, and radishes are topped with feta, fresh herbs, and a burst of lemon— a bright, delicious dish that’s perfect for a quick weeknight meal with minimal cleanup.
Ingredients
- 1 fennel bulb
- 2 shallots
- 6 radishes
- 4 skin-on, bone-in chicken thighs
- Kosher salt
- Fresh cracked pepper
- Olive oil
- 1 lemon
- 2 tablespoons dill
- 10 mint leaves
- ½ cup crumbled feta
- Flake salt, for garnish
Instructions
- Preheat your oven to 425°F.
- Do some prep: Cut off the green tops of 1 fennel bulb, slice the white bulb in half (or quarters if it’s particularly large), and discard the fennel tops, reserving some of the fluffy fronds for garnish. Halve 2 shallots and 6 radishes.
- Pat 4 skin-on, bone-in chicken thighs dry with a paper towel and generously season all over with 2 teaspoons of kosher salt and a few cranks of fresh cracked pepper.
- Place the chicken skin side down in a large, oven-safe skillet or roasting dish. Start on medium-high heat on the stovetop and cook the chicken, untouched, until the skin lifts easily from the pan, about 5-7 minutes. Once the skin loosens, flip the chicken over and turn off the heat.
- Tuck the prepped fennel, shallots, and radishes cut side down around the chicken, drizzle with 1-2 tablespoons of olive oil, and season with a pinch of salt.
- Transfer the skillet or roasting dish to the oven and roast until the veggies are caramelized and the chicken reaches an internal temperature of 165°F, about 25-30 minutes.
- While the chicken roasts, slice 1 lemon into 4 wedges, roughly chop about 2 tablespoons of dill, and pluck about 10 mint leaves from the stems.
- Once the chicken is done, remove it from the oven, tuck in the lemon wedges, and sprinkle ½ cup of crumbled feta, the chopped dill, mint leaves, and reserved fennel fronds over the top. Finish with a pinch of flake salt.
