Roasted Chicken with Yams, Fennel & Lemon

• 3 whole Yams, Peeled, Cut In Large Chunks
• 1 head Fennel, Tops And Bottom Cut, Sliced
• 8 cloves Garlic, Whole, Peeled
• 2 whole Chicken Thighs, Bone-in, Skin-on
• 2 Tablespoons Extra Virgin Olive Oil
• Salt And Pepper
• 2 whole Lemons, Quartered

1. Preheat oven to 450 degrees F. Put yams in a roasting pan, followed by fennel and garlic.
2. Add chicken and drizzle oil over everything.
3. Season with salt and pepper.
4. Put in the oven for 20 minutes.
5. Remove pan from oven and shake everything around a bit so the juices are distributed.
6. Squeeze lemon pieces all over the food, then add them to the pan.
7. Lower temperature to 425 degrees F, place pan back in the oven, and cook for another 35 minutes, or until chicken is fully cooked.

head fennel, garlic, chicken, olive oil, salt, lemons

Taken from tastykitchen.com/recipes/main-courses/roasted-chicken-with-yams-fennel-lemon/ (may not work)