With layers of dark meat chicken, apple and fennel brushed with a honey and oil glaze, this main dish is perfect for ushering in the Jewish New Year!
Roast Chicken With Fennel and Apple
- 1 medium onion, quartered through the root, then sliced into ½-inch-thick wedges
- 2 small fennel bulbs, halved through the root, then sliced into ½-inch-thick wedges
- 1 medium Pink Lady apple (or other tart apple), peeled, cored, then cut into ½-inch-thick wedges
- ¼ cup extra-virgin olive oil
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1½ teaspoons finely chopped fresh thyme
- 1 teaspoon kosher salt, plus more for sprinkling
- ¼ teaspoon freshly ground black pepper
- 4 pounds bone-in, skin-on chicken thighs and drumsticks, trimmed of excess fat
- ½ cup dry white wine
- Preheat the oven to 425 degrees.
- Layer the onion, fennel and apple wedges in the bottom of a large roasting pan.
- Whisk together the olive oil, honey, mustard, thyme, salt and pepper in a medium bowl. Drizzle about half the mixture over the vegetables, sprinkle with some additional salt and toss well to coat.
- Arrange the chicken pieces, skin-side up, on top of the vegetables. Evenly brush the remaining oil and honey mixture on top of the chicken and sprinkle with a little more salt. Pour the wine into the roasting pan, taking care to pour it around the chicken pieces, not directly on top.
- Roast for 30 minutes, then spoon some of the pan juices over the chicken and continue roasting until the chicken is browned on top and cooked through, about 20 more minutes.
- Remove from the oven and let rest for 10 to 15 minutes before serving.