Five Spice Chicken Thighs with Fall Veggies

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.

Yields: 4 to 6 servings
  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. Set chicken on top. In a small bowl, combine butter, honey, five-spice, and remaining 1/2 tsp. salt. Brush onto chicken.
  5. 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.
  6. Baste everything again and scatter reserved fennel leaves on top.