Garlic Chicken with Lemony Fennel and Chickpeas | CookOS

Garlic Chicken with Lemony Fennel and Chickpeas

Name: Garlic Chicken with Lemony Fennel and Chickpeas
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lemon, scrubbed; 1 large fennel bulb, thinly sliced; 1 (15 oz) can chickpeas, drained and rinsed; 1 pinch red pepper flakes; ½ cup olive oil; 4 bone-in, skin-on chicken thighs; 6 cloves garlic, peeled and smashed; ¼ cup mixed herbs, to serve; 1 tsp kosher salt; ½ tsp ground black pepper

This one-pan roasted chicken brings together tender chicken thighs, caramelized fennel, and creamy chickpeas seasoned with garlic and whole lemon. The lemon peel chars during roasting, adding a subtle bitterness that balances the silky fennel and delivers bright, unexpected flavor.

🌍Mediterranean 🥗Gluten-Free 🏷️Chicken 🏷️Dinner 🏷️Family-friendly Healthy

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🏷️Suvie

Garlic Chicken with Lemony Fennel and Chickpeas

Total

1h 15m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lemon, scrubbed
1 large fennel bulb, thinly sliced
1 (15 oz) can chickpeas, drained and rinsed
1 pinch red pepper flakes
½ cup olive oil
4 bone-in, skin-on chicken thighs
6 cloves garlic, peeled and smashed
¼ cup mixed herbs, to serve
1 tsp kosher salt
½ tsp ground black pepper

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Instructions

1
Thinly slice lemon into rounds and remove seeds. Set half of the rounds aside. Finely chop remaining lemon.
2
In a Suvie pan, stir together chopped lemon, fennel, chickpeas, red pepper flakes, olive oil, 1 tsp kosher salt, and ½ tsp ground black pepper. Place pan in the bottom zone of Suvie.
3
Season chicken thighs all over with kosher salt and ground black pepper. Place in a Suvie pan, skin-side up, with garlic cloves. Arrange reserved lemon slices over the chicken. Place pan in the top zone of Suvie. Input settings and cook now or schedule.
4
Set Suvie Cook Settings - Bottom Zone: Roast at 300°F for 1 hour, Top Zone: Roast at 300°F for 1 hour
5
Remove pans from Suvie. Pour off and reserve liquid from pan with chicken. Remove lemon slices from chicken and return pan to the top zone of Suvie. Broil for 10 minutes or until skin is crisp, rotating the pan halfway through.
6
Stir chickpeas and fennel together and season to taste with salt and pepper. Divide between plates. Remove chicken from Suvie. Top fennel with chicken thighs, drizzling pan juices over each serving. Garnish with herbs.

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Tips & Notes

Pro tips

Pat chicken thighs dry before roasting to ensure crispy, golden skin; moisture prevents browning.
Slice fennel thin (¼-inch) so it caramelizes and softens evenly with the chicken.
Scatter garlic cloves whole and smashed so some crisp on the pan edges while others soften in the oil.
Stir chickpeas and fennel halfway through to ensure even cooking and prevent sticking to the pan.

Substitutions

Fennel → leeks or celery (soften faster; reduce roasting time by 5–10 minutes)
Red pepper flakes → za'atar or sumac (maintains brightness without heat)
Chickpeas → white beans or cannellini beans (similar texture and cook time)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 10–15 minutes until warmed through.

Common Questions

Can I use chicken breasts instead of thighs?

Thighs are ideal because they stay moist during the slow roast and add richness. Breasts will cook faster and may dry out; reduce roasting time to 25–30 minutes.