Honey Mustard Chicken and Crispy Fennel Slaw
Honey Mustard Chicken and Crispy Fennel Slaw
Ingredients
For the Honey Mustard Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon flaky sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1 anchovy fillet, finely minced
- 1/4 teaspoon red pepper flakes
For the Crispy Fennel Slaw
- 2 fennel bulbs, trimmed, very thinly sliced
- 1/2 red onion, very thinly sliced
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 tablespoon apple cider vinegar
- 1 tablespoon preserved lemon, finely minced rind
- 1 tablespoon capers, rinsed, roughly chopped
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup. You'll thank yourself later.
🌡️ 400°F - 2
Pat the chicken thighs super dry with paper towels. This is crucial for achieving that gloriously crispy skin. Season them generously all over with the flaky sea salt and black pepper.
⏱️ 2 min - 3
In a medium bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, finely minced anchovy fillet (don't worry, it melts away and just adds savory depth, no fishiness!), and red pepper flakes. This is your punchy honey mustard sauce.
⏱️ 3 min - 4
Place the seasoned chicken thighs on the prepared sheet pan. Spoon the honey mustard sauce evenly over each thigh, making sure to get some under the skin too. Roast in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the skin is deeply golden and deliciously crispy. No sad, pale chicken here!
⏱️ 30 min•🌡️ 400°F - 5
While the chicken is roasting, let's get that slaw going. In a large bowl, combine the very thinly sliced fennel and red onion. Add the roughly chopped fresh dill and parsley. This is going to be vibrant and fresh.
⏱️ 7 min - 6
In a small bowl, whisk together the tahini, olive oil, lemon juice, apple cider vinegar, finely minced preserved lemon rind, and chopped capers. Season with flaky sea salt and black pepper. Taste and adjust if needed – it should be bright, tangy, and a little funky.
⏱️ 5 min - 7
Pour the dressing over the fennel mixture and toss everything together until well combined. Give it a good massage with your hands to really get those flavors mingling and to soften the fennel just a touch.
⏱️ 3 min - 8
Once the chicken is perfectly crispy and cooked through, remove it from the oven. Let it rest for a few minutes on the sheet pan. This helps keep it juicy. Serve the honey mustard chicken hot, alongside generous piles of the crispy fennel slaw. This is also great cold the next day if you happen to have any leftovers!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Mustard Chicken and Crispy Fennel Slaw
Ingredients
For the Honey Mustard Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon flaky sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1 anchovy fillet, finely minced
- 1/4 teaspoon red pepper flakes
For the Crispy Fennel Slaw
- 2 fennel bulbs, trimmed, very thinly sliced
- 1/2 red onion, very thinly sliced
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 tablespoon apple cider vinegar
- 1 tablespoon preserved lemon, finely minced rind
- 1 tablespoon capers, rinsed, roughly chopped
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup. You'll thank yourself later.
🌡️ 400°F - 2
Pat the chicken thighs super dry with paper towels. This is crucial for achieving that gloriously crispy skin. Season them generously all over with the flaky sea salt and black pepper.
⏱️ 2 min - 3
In a medium bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, finely minced anchovy fillet (don't worry, it melts away and just adds savory depth, no fishiness!), and red pepper flakes. This is your punchy honey mustard sauce.
⏱️ 3 min - 4
Place the seasoned chicken thighs on the prepared sheet pan. Spoon the honey mustard sauce evenly over each thigh, making sure to get some under the skin too. Roast in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the skin is deeply golden and deliciously crispy. No sad, pale chicken here!
⏱️ 30 min•🌡️ 400°F - 5
While the chicken is roasting, let's get that slaw going. In a large bowl, combine the very thinly sliced fennel and red onion. Add the roughly chopped fresh dill and parsley. This is going to be vibrant and fresh.
⏱️ 7 min - 6
In a small bowl, whisk together the tahini, olive oil, lemon juice, apple cider vinegar, finely minced preserved lemon rind, and chopped capers. Season with flaky sea salt and black pepper. Taste and adjust if needed – it should be bright, tangy, and a little funky.
⏱️ 5 min - 7
Pour the dressing over the fennel mixture and toss everything together until well combined. Give it a good massage with your hands to really get those flavors mingling and to soften the fennel just a touch.
⏱️ 3 min - 8
Once the chicken is perfectly crispy and cooked through, remove it from the oven. Let it rest for a few minutes on the sheet pan. This helps keep it juicy. Serve the honey mustard chicken hot, alongside generous piles of the crispy fennel slaw. This is also great cold the next day if you happen to have any leftovers!
⏱️ 5 min