Roasted Chicken Pieces with Balsamic Fennel

This is a delicious and easy meal!

Ingredients:
675 g skin-on bone-in chicken thighs
675 g skin-on bone-in chicken drumsticks
1/2 tsp each salt and pepper
1 tbsp olive oil
2 large fennel bulbs, cored and thinly sliced
20 radishes, trimmed and cut in 1/2-inch wedges
3 tbsp balsamic vinegar
4 tbsp chopped fresh parsley
Method:
Sprinkle chicken thighs and drumsticks with half each of the salt and pepper. In large skillet, heat 1 tsp of the oil over medium heat; brown chicken in batches and turning once, until golden, about 8 minutes. Discard fat.

Meanwhile, in large bowl, whisk together remaining oil, salt and pepper; stir in fennel and radishes. Spread on large foil or parchment paper lined baking sheet. Top with chicken.

Bake in 400 F (200 C) oven until juices run clear when chicken is pierced, about 18 minutes. Remove chicken and tent with foil.

Broil vegetables until tender-crisp, about 2 minutes; toss with vinegar. Serve with chicken. Garnish with fresh parsley.
Serves 4; count each chicken piece as 1 protein. Recipe courtesy of Canadian Living Magazine.