Add this to your list of easy (and delicious!) weeknight meals.
1 large bulb fennel, stalks, and root end trimmed and bulb sliced lengthwise 1/8-inch-thick, fronds reserved8 bone-in, skin-on chicken thighs One can lager, pilsner, or pale ale2 tablespoons unsalted butterPreheat oven to 450°F and set rack in upper-middle position. In large mixing bowl, toss potatoes and fennel with olive oil. Season lightly with salt and pepper.
Using a slotted spatula, carefully transfer potatoes and fennel to serving platter or plates, allowing excess fat to drain before each transfer. You can stack vegetables on top of each other to create a taller gratin-like structure. Keep warm.Set baking sheet over stovetop burner set to medium-high heat.
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