Peach & Fennel Roasted Chicken with Basil

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We’re always looking for new ways to make chicken and I’m currently loving chicken thighs, having put my usual go to of skinless boneless chicken breasts aside for this more succulent cut of the bird.  It also happens to be less expensive so even purchasing the organic, free range kind can net you quite a savings over the more expensive chicken breasts.  Using bone in, skin on thighs in this recipe was a real wallet winner for me at the store.  

I DO LIVE IN THE PEACH STATE AND PEACH SEASON IS UPON US

IF YOU'VE NEVER TRIED FENNEL, NOW IS THE TIME!

READY FOR THE OVEN. SO EASY

I love the way the thighs are so succulent,  and paired with jammy, roasted,  sweet peaches, slightly anisette fennel and fresh basil, makes this the perfect bite.  The crispy chicken skin has that fabulous salty crunch enhanced by the smoked paprika (one of my favorite go to spices).

Everything roasts together so this is a super easy dish to prepare and about 45 minutes in your oven puts dinner on the table.  The basil is mixed in at the last minute so it gives a breath of freshness to this wonderfully roasted dish.  


My hubby was singing its praises.  I think you will too.

​Serve with my Yummiest Baked Sweet Potatoes

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A large wooden cutting board is an essential in my kitchen.

Everyone needs a lovely casserole dish to bake in.

A great knife set is a must.

Peach & Fennel Roasted Chicken With Basil
Serves 4


2-3 large peaches
2 bulbs fennel
4-6 chicken thighs (bone in, skin on)
1/2 cup packed basil, chopped roughly (or torn)
1 teaspoon smoked paprika
Olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper




Preheat oven to 425


Remove the pit from the peaches and cut each peach in 8 wedges, leaving the skin on.   If they’re freestone peaches you can cut around the equator and twist.  The pit should pop out easily.  If not simply cut around the pit.


Cut the top and bottom off each fennel bulb and cut in half lengthwise.  Remove any tough outer layer then cut into about 1/4 inch thick slices.


Place peaches and fennel in baking dish or casserole dish, drizzle over oil, salt & pepper and toss to coat.  Place chicken thighs skin side up over the peaches and fennel.  Drizzle with more olive oil over the skin of the chicken to ensure it gets nice and crispy.  Sprinkle over more salt, pepper and smoked paprika.


Bake for approx. 45 minutes until the chicken is cooked through and the skin is nice and golden.  You'll want to ensure also that the fennel has cooked down and is nicely carmelized.


Once out of the oven, add most of the basil (reserving just a bit for garnish)  and move chicken around just to disperse the basil in amongst the fennel and peaches which by now will be nice and jammy.  Serve with the remaining basil sprinkled over top.  

I love to serve this with my Yummiest Baked Sweet Potatoes.