Exotic in aroma, warm to the senses, these Five Spice Roasted Chicken Thighs have fennel, apple, red onion and sweet potato to round out this one pan meal. Adapted from Sunset magazine.
Preheat oven to 425°F. Cut off fennel stalks and set aside feathery leaves. Trim base of bulb and tough outer layers. Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.
Brush olive oil on a large rimmed baking sheet lined with aluminum foil and arrange fennel, sweet potatoes, onion and apples in a single layer. Sprinkle with salt, black and red pepper flakes.
Arrange chicken on top, skin side up. In a small bowl, combine chicken stock, butter, honey, Chinese Five Spice powder, soy sauce. Brush half of sauce onto chicken.
Roast 15 minutes, then baste again with sauce and any pan 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 or 165°F), 15 to 20 minutes more. Baste everything again and scatter reserved fennel leaves on top.
Notes
1. Honey Crisp or other firm/tart apples, unpeeled, cored, sliced into 1/4-inch wedges