Broiled Chicken Thighs with Fennel Onions and Roasted Red Peppers
Ingredients
- 2 red bell peppers
- 1 tablespoon extra-virgin olive oil, plus more for liberal drizzling
- 2 medium sweet onions, sliced into wedges, root end attached
- 1 bulb fennel, thinly sliced, fennel fronds reserved for garnish
- 3 to 4 large cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon white balsamic vinegar
- 12 small bone-in chicken thighs
- Fennel pollen or ground fennel, for sprinkling
- 1 lemon, zested and juiced
Instructions
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