Roasted Chicken with Apple, Fennel, and Onion

2 tsp fennel seeds

4 chicken thighs

3 TBS EVOO

Salt & Pepper TT

1 onion (thinly sliced)

1 fennel bulb (thinly sliced)

1 tart apple (thickly sliced)

4 sprigs rosemary

1. Preheat oven to 425
2. Toast fennel seeds, crush
3. Marinate chicken with seeds, EVOO, S&P
4. Toss onion, fennel, apple with EVOO, salt
5. Spread vegetables on baking sheet, top with chicken, top with rosemary
6. Roast chicken 30 min.
7. Remove rosemary, broil chicken/vegetables 2 min.