Shelli’s Quarantine Chicken with Fennel and Yams
(Adapted from “The New York Times)
Ingredients:
2-3 pounds chicken thighs (we used boneless/skinless but your can also do skin-on/bone in and de-bone after cooked)
2 medium yams, peeled and cut into 1-inch cubes
1 fennel bulb, slice the white part and chop. Save the dill-like fronds
¼ cup olive oil
Kosher salt
Pepper
¼ cup sherry wine vinegar
1 lemon, zested (use glove when grating to prevent slicing open your knuckles. Thank you Sharon Lewis for the gift!)
½ tablespoon lemon juice
1 cup grated parmesan/romano cheese
2 minced garlic cloves
1 tablespoon Dijon mustard
Directions:
Pre-heat oven to 425.
Pam up a baking sheet.
In a big-ass bowl, mix chicken with 2 tablespoons of olive oil, salt, & pepper.
Place chicken on baking sheet.
Mix yams and white part of fennel with 2 tablespoons of oil, salt & pepper.
Place the yam/fennel mix in between and around the chicken.
Bake 35-45 minutes til fennel & yams brown and carmelize around edges.
While the chicken is cooking, whisk in smaller bowl; wine vinegar, remaining olive oil, lemon juice, lemon zest, mustard, garlic, salt & pepper. Then stir in cheese.
Chop up the fennel greens.
When chicken is done, remove and top with the fennel greens.
Lastly, using just a bit of the dressing mix, spoon over the roasted chicken, yams & fennel. It doesn’t sound like it goes together but MAN, so delish!!
Tune in Friday for another segment of Shelli’s Quarantine Cooking on “The Jim Kerr Rock & Roll Morning Show” on Q104.3!
Submit your favorite recipe for Shelli to cook, and possibly have it chosen to be one of her daily Quarantine Cooking recipe segments by going toQ1043.com.
Please support @godslovenyc, a NYC nonprofit that cooks and home-delivers medically tailored meals to individuals living with serious illness. To donate go toglwd.org/whoareyoucookingfor.