4 Servings

Meat & Seafood

  • Bone In Skin on Chicken Thighs 4


  • Kosher Salt 1/2 Tbsp


  • Baby Arugula 2 cups

  • Lemons 1 1/4

  • Fresh Thyme 4 sprigs

  • Garlic Cloves 4

  • Italian Parsley 1/4 bunch

  • Fennel Bulbs 3

  • Fresh Tarragon 1/2 bunch


  • Black Pepper 1/4 tsp

  • Extra Virgin Olive Oil 2 Tbsp

Dairy & Eggs

  • Heavy Cream 1/2 cup

  • Parmesan Cheese 1 oz

Nuts & Seeds

  • Walnuts 1/2 cup


  1. Preheat Oven

    Preheat oven to 400F.

    Connect Oven
  2. Toast Walnuts

    Spread the walnuts on a sheet pan and place in the still cool, preheating oven. Toast for 8 minutes, or until golden brown.

    • 1/2 cup Walnuts
  3. Prepare Chicken

    Trim any excess fat with scissors. Season chicken with salt and pepper on all sides. Set aside.

    • 4, 1.5 lbs Bone In Skin on Chicken Thighs
    • 1 tsp Kosher Salt
    • 1/4 tsp Black Pepper
  4. Prepare Vegetables

    Thinly slice fennel. Peel and mince garlic. Slice lemon, discarding the ends and seeds.

    • 3, thinly sliced Fennel Bulbs
    • 4, minced Garlic Cloves
    • 1, sliced Lemon
  5. Sear Chicken

    Heat an oven-proof skillet on medium-high heat. Pat the skin side of the chicken dry. Drizzle oil to the pan and place chicken, skin side down, in the pan and cook for 3 minutes or until skin is light golden brown. Flip the chicken and continue cooking for 2 minutes or until the bottom side of the chicken is seared. Remove chicken from pan and set aside.

    • 1 Tbsp Extra Virgin Olive Oil
  6. Cook Vegetables

    Add fennel to the hot pan, season with salt and sauté for 3 minutes or until soft. Add garlic and continue sautéing for 30 seconds. Add thyme, water, and cream. Add lemon slices on top of the fennel and arrange the seared chicken, skin side up, on top of the vegetables.

    • 1/2 tsp Kosher Salt
    • 4 sprigs Fresh Thyme
    • 1/2 cup Water
    • 1/2 cup Heavy Cream
  7. Cook Chicken

    Place pan in oven. Cook chicken and vegetables for 45 minutes or until chicken is crispy and comes easily off the bone. Prepare the salad while chicken is cooking.

  8. Prepare Salad

    Pick the leaves from parsley and tarragon, discard the stems. Prepare lemon. Place the arugula into a large bowl, adding herbs and toasted nuts. Shave parmesan into the bowl, and season and toss with lemon juice, olive oil, salt and pepper just before serving.

    • 1/4 bunch, leaves picked Italian Parsley
    • 1/2 bunch, leaves picked Fresh Tarragon
    • 1/4, juiced Lemon
    • 2 cups Baby Arugula
    • 1 oz, shaved Parmesan Cheese
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1 pinch Black Pepper
  9. Serve & Enjoy

    Remove skillet from oven and let cool for 5 minutes. Serve chicken and fennel together with the salad. Enjoy!


  Amount per
Daily value percentage
Calories 520 kcal  
Total Fat 30 g 38%
Total Saturated Fat 9 g 43%
Unsaturated Fat 21 g  
Cholesterol 180 mg 61%
Sodium 1240 mg 50%
Total Carbohydrate 21 g 8%
Fiber Total Dietary 8 g 27%
Sugars Total 9 g  
Excellent Source: Protein 42 g 85%
Good Source: Vitamin C 42 mg 45%
Calcium Ca 282 mg 20%
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By Innit Culinary Team