Chicken with fennel-orange salad

Indulge in a delightful blend of fresh fennel and zesty orange with succulent roasted chicken in this refreshing salad bursting with flavor.

Ingredients:

• 1 large fennel bulb, sliced into 1-in.-thick wedges
• 4 large shallots, quartered
• 1 medium red bell pepper, cut into ½-in. strips
• 2 lemons, halved crosswise
• 4 tablespoons olive oil, divided
• 1 teaspoon  kosher salt, divided
• ½ teaspoon black pepper, divided
• 8 6-oz. bone-in, skin-on chicken thighs
• 1 tablespoon chopped fresh thyme
• 3 cups loosely packed baby arugula

Instructions:

1. Preheat the oven to 425°F and position the racks in the upper and lower thirds. Combine fennel, shallots, bell pepper, lemons, 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a baking sheet with edges. On another baking sheet with edges, coat the chicken thighs with the remaining 2 tablespoons of oil. Sprinkle with thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Place the vegetable mix on the top rack and the chicken on the bottom rack. Roast until the vegetables are tender and slightly charred, approximately 35 to 40 minutes. Take out the vegetables, move the chicken to the top rack, and switch the oven to broil. Broil the chicken until it is cooked through and golden brown, for about 4 to 5 minutes more.
3. Mix arugula with the vegetables on the baking sheet until it wilts. Squeeze the juice of one roasted lemon half over the vegetables. Serve the vegetables and chicken with the remaining lemons.

Summary:

• Calories: 2678 kcal
• Fat: 99 g
• Protein: 375 g
• Carbs: 57 g
• Potassium: 7341 mg
• Magnesium: 571 mg