Roasted Chicken Thighs with Potatoes, Fennel, and Figs

Name: Roasted Chicken Thighs with Potatoes, Fennel, and Figs
Yield: Serves 4
Ingredients: 1 1/2 pounds, small red potatoes, unpeeled, quartered; 2 , fennel bulbs, stalks discarded, bulbs halved, cored, and cut into 1/2-inch-thick wedges; 4 slices, bacon, cut crosswise into 1/2-inch pieces; 2 tablespoons, extra-virgin olive oil; , Salt and pepper; 8 (5- to 7-ounce) bone-in, chicken thighs; 1 , shallot, minced; 1/2 teaspoon, minced fresh rosemary; 1/2 cup, dried figs, stemmed and chopped; 1/4 cup, Madeira

Main Courses
Chicken
Potatoes
Weeknight

By Alli Berkey ･ Appears in Cook's Country February/March 2018

Roasting the vegetables on the lowest oven rack and not stirring them as they roast creates flavorful browning.

SERVES 4

TIME 30 minutes

Roasted Chicken Thighs with Potatoes, Fennel, and Figs

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