Slow-Roasted Chicken Thighs with Sweet Onion, Garlic, Meyer Lemons & Potatoes

Last Updated May 12, 2025
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Here’s a beautifully simple, juicy, crispy, and savory recipe for Slow-Roasted Chicken Thighs with Sweet Onion, Garlic, Meyer Lemons & Potatoes — the kind of dish that fills the kitchen with warmth and layered aromas.

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Slow-Roasted Chicken Thighs with Sweet Onion, Garlic, Meyer Lemons & Potatoes

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Here’s a beautifully simple, juicy, crispy, and savory recipe for Slow-Roasted Chicken Thighs with Sweet Onion, Garlic, Meyer Lemons & Potatoes — the kind of dish that fills the kitchen with warmth and layered aromas.

  • Author: Soffia Wardy
  • Prep Time: 15
  • Cook Time: 1 hr 30 min
  • Total Time: 1 hr 45 min
  • Yield: 4 1x
  • Category: Chicken
  • Method: Roast
  • Cuisine: Mediterranean

Ingredients

Scale

  • 6 bone-in, skin-on chicken thighs (preferably organic, air-chilled)

  • 1 large sweet onion, thinly sliced

  • 1 medium fennel bulb, halved, cored, and thinly sliced (reserve fronds for garnish)

  • 10 garlic cloves peeled and smashed

  • 2 Meyer lemons, thinly sliced (seeds removed)

  • 1 lbs baby Yukon Gold potatoes, halved or quartered if large

  • 2-3 tbsp olive oil

  • 1 tbsp butter, cut into small cubes (optional, for richness)

  • 1 TB fresh thyme leaves

  • 1 TB tarragon, finely chopped

  • 2 TB parsley, finely chopped (for garnish)

  • 1 tsp crushed red pepper (optional, for a touch of warmth)

  • 1 tsp of lightly toasted fennel seeds

  • Kosher salt & freshly ground black pepper

  • Splash of white wine or chicken stock (optional, for moisture)

Instructions

  1. Preheat & Season: Preheat oven to 325°F (165°C). Pat chicken thighs dry, then season generously with salt, black pepper, crushed red pepper, and crushed fennel seeds on both sides.

  2. Build the Base: In a large cast iron skillet or roasting pan, layer the sliced fennel, onion, garlic, lemon, and potatoes, olive oil, 1 tsp of salt, ½ tsp of pepper, thyme, tarragon, and a pinch more fennel seeds + red pepper flakes, and toss everything to coat.

  3. Add the Chicken: Nestle the seasoned chicken thighs skin-side up on top of the vegetables. Dot with butter, if using, and pour a splash of white wine or chicken stock into the pan for extra moisture and depth.

  4. Slow Roast: Roast uncovered at 375°F for about 1 hour and 15 minutes, until the chicken is juicy and tender, and the vegetables are softened and golden around the edges.

  5. Carmelize: Remove the chicken to a plate to rest, increase oven to 425°F and roast for an additional 15–20 minutes to caramelize the vegetables.You can also use the broiler.

  6. Crisp It Up: Add the chicken back into the pan, on top of the vegetables to crisp the chicken skin for a few minutes.

  7. Serve & Garnish: Plate chicken with roasted fennel, potatoes, and Meyer lemons. Spoon over pan juices and garnish with reserved fennel fronds & parsely for a fresh, anise-scented finish.

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