Five Spice Chicken Thighs with Fall Veggies
The seasoning blend called Chinese five-spice adds a warm note without pushing the apples into pie territory, and the apples are tart enough to balance the flavor too. What could be easier…slice some veggies & apples, add bone in chicken thighs, baste & cook in oven! It’s warm (cinnamon & cloves) with a bit of a spicy kick from the Sichuan pepper…along with anise star & fennel seed. Other winter veggies, thinly sliced squash, carrots or parsnips could be substituted.
- Preheat oven to 425°.
- Cut off fennel stalks and reserve feathery leaves. Trim base of bulb and any tough outer layers. Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.
- Oil a large rimmed baking sheet (or line with parchment paper) and arrange sweet potatoes and fennel in a single layer. Sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Arrange onion and apples over potatoes and sprinkle with 1/4 tsp. each salt and pepper.
- Set chicken on top. In a small bowl, combine butter, honey, five-spice, and remaining 1/2 tsp. salt. Brush onto chicken.
- Roast 15 minutes, then tip pan and baste ingredients with juices (use a bulb baster or wide spoon). Continue to roast until chicken is nicely browned and no longer pink at bone (cut to test), 15 to 20 minutes more.
- Baste everything again and scatter reserved fennel leaves on top.