1 pound boneless skinless chicken thighs
2 small fennel bulbs, between 1 and 1 1/4 pounds total
4 large garlic cloves, minced
2 tablespoons olive oil
2 tablespoons white wine
1 Meyer lemon
1 1/2 teaspoon kosher salt
Freshly ground black pepper
Heat the oven to 425°F. Place the chicken thighs in a large bowl.
Trim the stalks and fronds off the fennel bulbs, and cut each bulb in quarters. Then slice each quarter into 1-inch-thick slices. Add to the bowl with the chicken. Mince about 1 tablespoon of fennel fronds and also add to the bowl.
Add the minced garlic, olive oil, and white wine to the bowl. Zest and juice the lemon, and add both to the bowl. Toss all the ingredients together, and add the salt and a generous amount of black pepper.
Spread the chicken and fennel on a large baking sheet, arranging the fennel around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.
Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F, and the fennel is tender and beginning to brown around the edges. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.
Serve with rice or bread.