Serve this roasted chicken with a large green salad for a balanced meal. If you can’t find fresh fennel bulbs, consider replacing them with carrots or parsnips.
Ingredients
Chicken
2½ pounds
bone-in chicken thighs
4 tablespoons
raw apple cider vinegar
2 tablespoons
raw honey
2 tablespoons
extra virgin olive oil
4 cloves
garlic
crushed
2 teaspoons
dried thyme
1 teaspoons
sea salt
Vegetables
2
fennel bulbs
quartered
1 medium
sweet onion
sliced
