Big Batch Chicken Thighs With Fennel and Scallions

Name: Big Batch Chicken Thighs
Yield: 2 servings (plus leftovers)
Ingredients: 8 garlic cloves, finely grated; 1½ tsp. crushed red pepper flakes; 2 Tbsp. honey; 5 Tbsp. grapeseed or vegetable oil, divided; 8 skin-on, bone-in chicken thighs; 2½ tsp. kosher salt, plus more; 3 large fennel bulbs sliced into ¾"-thick wedges (reserve stems and fronds for another use); 8 scallions, trimmed; 1 lemon, halved; Toasted sesame oil (for drizzling)

By Kat Boytsova

February 12, 2019

Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou

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 notes

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