Name: Roasted Chicken Thighs with Potatoes, Fennel, and Figs
Total time: 30 min
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

Why This Recipe Works

For this super-fast chicken dinner, start by roasting potatoes, fennel, and bacon in a 475-degree oven to render fat from the bacon and jumpstart the browning process for the vegetables. Meanwhile, sear chicken thighs, skin side down, in a hot pan to crisp the skin. Transfer the seared thighs to the oven, nestling them on top of the veggies so that the chicken skin continues to brown. Meanwhile, turn the drippings in the skillet into an easy but elegant pan sauce with shallot, rosemary, figs, and Madeira. Focus on getting the vegetables nicely browned. It's fine if the internal temp of the chicken rises above 175 degrees. The fat and collagen in the thighs will keep them tender and moist.

Before You Begin

If your fennel has feathery fronds, chop and reserve them for garnishing the finished dish. A sprinkle of chopped fresh parsley or tarragon would be equally nice.

Instructions

Adjust oven rack to lowest position and heat oven to 475 degrees. Combine potatoes, fennel, bacon, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Spread mixture in rimmed baking sheet and roast for 10 minutes.

Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Place chicken, skin side down, in 12-inch nonstick skillet. Cook over high heat until skin is deep golden brown, about 10 minutes. Transfer chicken, skin side up, to sheet with vegetables and continue to roast until chicken registers at least 175 degrees and vegetables are browned on bottoms, about 15 minutes longer.

Pour off all but 2 tablespoons fat from skillet and heat over medium-high heat until shimmering. Add shallot, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until shallot is softened, about 1 minute. Add figs and Madeira and cook until mixture is slightly thickened, about 3 minutes. Serve chicken and vegetables with fig sauce.