Roasted Chicken with Fennel & Lemon

Libations used: 2 Tbs white wine

Libations left over: pretty much the whole bottle

I was craving coq au vin earlier this week and didn't get around to making it, but now that the sun has come out in Santa Monica, I wanted something lighter. Plus, the fennel just looked so pretty at Sunday's Farmer's Market - I couldn't resist. Thanks again to The Kitchn for this awesome and insanely simple recipe. I ended up using white cooking wine because I didn't want to crack open a whole bottle for myself on a Monday night, but this is perfect to serve for an impromptu dinner party.

Roasted Chicken with Fennel & Lemon - serves 4 people

Ingredients:

• 1 Lb. boneless, skinless chicken thighs
• 2 small fennel bulbs
• 4 minced garlic cloves
• 2 Tbs. olive oil
• 2 Tbs white wine
• 1 lemon
• 1 1/2 tsp. salt
• Freshly ground pepper

- Heat oven to 425 F. Place chicken in large bowl

- Trim stalks & fronds off fennel bulbs and cut each bulb into quarters. Slice each quarter into 1 inch slices a la the French.

- Add to bowl, along with 1 tsp. minced fennel fronds.

- Add minced garlic, olive oil & white wine to bowl.

- Zest and juice the lemon and add both to bowl.

- Toss all ingredients together, and add salt & generous amount of pepper.

- Drink glass of white wine

- Spread chicken & fennel in dutch oven or a large baking sheet. Arrange fennel along the outside and place chicken closely together.

- Pour remaining juices over chicken.

- Roast for 30 minutes, or until chicken reaches 160F and fennel is tender & slightly brown around edges.

- Cover and let rest for 5-10 minutes before serving.