Sorry about the dirty pan and longish cook time; not sorry about how undoubtedly delicious this is.
Lemon-Pepper Chicken & Potatoes
- Fennel seeds
- Bone-in, skin-on, chickn thighs
- Chicken stock
- Heat the oven to 450°F. Zest 4 lemons into a medium bowl. Crush 2 teaspoons fennel seeds underneath a mug or skillet or in a spice grinder. Grind 1 whole tablespoon of pepper. Stir the fennel seeds and pepper into the lemon zest, along with 1 tablespoon olive oil and 1 teaspoon salt. Pat 2 pounds bone-in, skin-on chicken thighs dry, then transfer to the bowl and toss to coat.
- On a sheet pan, combine ½ cup juice from the lemons, ½ cup chicken stock or water, ⅓ cup olive oil, and 1 tablespoon salt. Peel 3 pounds large Yukon Gold potatoes (about 6). Cut each potato into 8 pieces by halving crosswise, then quartering each half. Toss the potatoes in the liquid on the sheet pan, then spread into an even layer. Add the chicken skin side up on top of the potatoes, along with any seeds and oil in the bowl.
- Roast until the chicken’s cooked through and the potatoes are golden and tender, 60 to 65 minutes. Season to taste with S&P.