Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week. Prep these thighs along with Chile-Garlic Cucumbers and Sesame-Scallion Sauce, and spin that into Chicken and Cucumber Rice Bowls and Greens-and-Beans Sandwiches for weekday lunches.
Recipe information
Yield
2 servings (plus leftovers)
Ingredients
Preparation
Step 1
Place racks in upper third and middle of oven; preheat to 425°. Whisk garlic, red pepper flakes, honey, and 2 Tbsp. grapeseed oil in a large bowl. Season chicken thighs with 2½ tsp. salt and toss to coat in marinade. Arrange, skin side up, on a parchment-lined rimmed baking sheet; let sit at room temperature while you prepare the vegetables.
Step 2
Toss fennel wedges and scallions with remaining 3 Tbsp. grapeseed oil on another rimmed baking sheet. Season with salt, then arrange in a single layer. Roast vegetables on top rack and chicken on middle rack, tossing vegetables halfway through, until vegetables are softened and chicken is browned and cooked through, 35–45 minutes.
Step 3
Divide scallions, two-thirds of the fennel, and 4 chicken thighs between plates. Drizzle with sesame oil and squeeze a lemon half over. Transfer remaining chicken thighs along with any juices from baking sheet to an airtight container; let cool, then cover and chill. Place remaining fennel and lemon half in a separate airtight container; let cool, then cover and chill.
Step 4
Do Ahead: Chicken and vegetables can be roasted 3 days ahead. Keep chilled.
