2 tablespoons, plus 1/4 cup, extra-virgin olive oil
1 fennel bulb cut into uniform 1-inch bite-size pieces. Reserve fronds (the leafy top that is grassy-looking and dill-like) for the dressing. Discard the stalks (or save and freeze to make stock later).
2 medium red potatoes with skin on, washed and cut into bite-size one-inch cubes
2 shallots, peeled and sliced lengthwise
1 large beefsteak tomato, cut crosswise into 1/2-inch round slices
1 lemon, 1/2 of lemon cut into rounds
Freshly ground black pepper
Instructions
Preheat oven to 425 degrees F.
Pat dry both sides of chicken thighs to remove excessive moisture, and season all over (both sides) with salt.
Use oven-proof skillet on the stovetop, and heat 2 tablespoons olive oil over medium heat.
Place chicken thighs in hot oil, skin-side down, and cook for 10 minutes uncovered, until skin is crispy brown. Turn chicken pieces over with tongs and cook 8 more minutes uncovered on the skinless side. Transfer cooked chicken thighs to a platter, skin-side up.
Increase skillet heat to medium-high and add sliced fennel, sliced shallots, cubed potatoes, and lemon rounds. Cook for about 6 minutes, stirring occasionally until fennel and potatoes begin to soften.
Season skillet contents with salt and pepper and remove from heat.
Arrange tomato rounds and chicken thighs in skillet on top of fennel mixture.
Place skillet in oven, uncovered, to roast for about 20 minutes. When done, remove skillet from oven, and let it rest for 5 minutes.
While skillet is roasting, prepare dressing by chopping fennel fronds (the leafy, grassy, dill-like tops) and squeezing juice out of remaining 1/2 lemon.
Whisk together lemon juice and fennel fronds in a small bowl, stirring in remaining 1/4 cup olive oil. Season with salt and pepper.
