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Roasted Chicken Thighs with Fennel and Tomatoes - CookingBride.com
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Roasted Chicken Thighs with Fennel and Tomatoes

Healthy chicken thighs recipe is roasted in the oven with aromatic garlic and fennel then covered in a rich tomato herb sauce.
Course Entree
Cook Time 45 minutes
Total Time 45 minutes
Servings 4 people
Author Lisa B.


  • 8 skinless chicken thighs
  • 2 tablespoons Olive oil
  • 4 medium tomatoes chopped
  • 1 fennel bulb cut into wedges
  • 4 garlic cloves diced
  • 1 tablespoon tomato paste
  • 1 cup low sodium chicken stock
  • 1 tablespoon chopped fresh basil 1 ½ teaspoons dried
  • 2 teaspoons chopped fresh oregano 1 teaspoon dried
  • Salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Season chicken thighs with salt and pepper.
  • Heat the olive oil in a large skillet over medium high heat. Working in batches if needed, add the chicken skin side down to the pan. Sauté until the skin is browned, about 5 – 7 minutes. Remove chicken from pan and set aside.
  • Add the fennel to the pan and sauté until browned on all sides, about five minutes. Add garlic and sauté until fragrant, about 30 seconds to one minute.
  • Add the chicken broth and the tomato paste to the pan. Stir tomato paste is completely dissolved. Add the tomatoes and and herbs cook for 2 to 3 minutes. Season sauce with salt and pepper.
  • Spread tomato sauce into the bottom of a 9 x 13 x 2-inch baking dish. Nestle the chicken thighs in the sauce. Bake for 40-45 minutes or until the meat’s internal temperature reaches 170 degrees. Allow chicken to rest for 10-15 minutes before serving.
  • Serve with tomato sauce drizzled over the top.