One Pan Roasted Chicken and Fennel

This beautifully simple one-pan dish brings together roasted chicken, sweet fennel and fresh herbs for an effortlessly nourishing winter meal.

INGREDIENTS
2 Chicken Leg, Bone In (with skin)
2 tbsps Avocado Oil (divided)
1/2 tsp Sea Salt (divided)
1 1/3 tbsps Oregano (fresh, chopped fine)
1 1/3 tbsps Thyme (fresh, chopped fine)
2 Lemon (sliced thin)
2 bulbs Fennel (sliced thin)
12 Garlic (cloves, skin on)

DIRECTIONS
1. Preheat the oven to 425°F (215°C).
2. In a baking dish, add the chicken and season with half of the oil and half the salt. Add the oregano and thyme to the chicken and rub with your hands. Add the lemon slices, fennel, and garlic to the baking dish and arrange around the chicken. Drizzle with the remaining oil and salt. Place in the oven and bake for 30 minutes.
3. Remove the dish from the oven and baste the chicken with leftover juices. Place back in the oven for another 15 minutes or until cooked through.
4. Remove the dish from oven and divide onto plates. Enjoy!

NOTES
LEFTOVERS
Store in an airtight container in the fridge for up to 3 days.
NO CHICKEN LEG
Use chicken breast or chicken thigh instead. Adjust cook time accordingly.