We had some friends over for dinner last night and I went with this recipe for roast chicken thighs for dinner. I followed the recipe fairly closely except I added a few boneless, skinless chicken breasts into the mix. Can I just say roasted fennel is amazing!

This is really simple! Basically, you place all of the ingredients (fennel, lemon zest, lemon juice, garlic, olive oil, and white wine) in a large bowl, mix in the chicken to coat it with anything and then arrange it in a large roasting pan. Roast at 425 for about 30-40 minutes.

I also made some green beans. Fresh green beans take a little time to prep but they are totally worth it! Place them in boiling water. While the beans cook, melt butter in a saucepan and then add chopped red pepper and shallots. Drain the beans and place them in a dish. Scoop red pepper/shallots mixture over the top and then sprinkle slivered almonds on top. Season with salt and pepper.

Wine? We went with a not-too-sweet Moscato!

The table…

Happy cookin’!

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