Roast Chicken, Onions, Fennel and Lemon

This is a recipe from this week's Vogue. 
I am absolutely loving the Autumnal flavours moulded together to create the chicken aroma.

Photo Credits: Nick Hopper

chicken thighs (skin on)
large fennel
large lemons
medium onions
large pinches of sea salt - try the Cornish sea salt Co for tasty salt
pinches of freshly cracked pepper

How to Cook it:
Preheat oven to 200C (your chicken should be at room temperature so take it out the fridge an hour before you turn on the oven if you can).
Halve the onions and slice each half. Remove the delicate dill-like fronds from the fennel and save for later, then halve and slice out the core and slice the rest. Slice the lemons in 0.5cm-thick rounds.
Layer up a big baking tray first with the onion slices, then a layer of fennel slices and arrange the lemon slices on top.
Place the chicken thighs on the bed of vegetables (skin side up) and season everything well with sea salt and pepper.
Roast for 25-30 minutes until the chicken is golden and cooked through (to check if the chicken is ready, pierce the chicken and see if the juices run clear. If you pierce with a knife you should be able to check that the meat looks opaque with no pink juices).
Let it rest for 5 minutes before serving a chicken thigh to each person.
Using a large spoon, mix up the fennel, onion, lemon and their juices in the pan and then heap a large spoon over each chicken thigh. Scatter over the fennel fronds and serve.

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