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–+ servings

Honey Za'atar Chicken with Fennel

5 from 4 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 5 -6 bone-in, skin-on chicken pieces, I used thighs and drumsticks
  • 2 fennel bulbs, cut into pieces
  • 1 can chickpeas (15 oz), drained
  • Olive oil
  • Fresh parsley, to top
  • Lemon juice, to top
  • Flakey salt, to top (optional)

Honey Za'atar Marinade

  • 1/4 cup honey
  • 1/4 cup fresh lemon juice
  • 2 tbsp za'atar spice
  • 1/2 tbsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)

Directions

  1. *To save time, you can skip the searing part altogether and instead, layer the fennel, chickpeas and chicken in the pan, pour the marinade on top and follow the cooking instructions. I prefer the added step of searing the chicken, but both will be delicious
  2. Preheat the oven to 400 F
  3. Trim the stems off of the fennel bulbs then slice each bulb into smaller wedges
  4. Prepare the honey za'atar marinade by combining the sauce ingredients together and whisking together until evenly incorporated
  5. Heat a large skillet on medium heat then drizzle in about 2 tbsp of olive oil.
  6. Once the oil is hot, sear your chicken skin-side down on medium/high heat for about 3-4 minutes, then flip and sear for another 2-3 minutes. Remove the chicken from the pan and set aside on a plate
  7. To the pan, add in the chickpeas and toss together for 1-2 minutes on medium heat. Layer the fennel on top then place the seared chicken into the pan. Lightly drizzle everything with olive oil
  8. Pour the honey za'atar marinade over the skillet evenly
  9. Cover the pan with a lid or foil and bake in the oven for 40-45 minutes
  10. Raise the oven temperature to 425 F. Remove the lid from the pan and bake uncovered for about 15 minutes
  11. Once ready, transfer the chicken to a serving plate and top with the fennel and chickpeas, chopped parsley, a squeeze of fresh lemon juice and pinch of flakey salt