Cast Iron Lemon, Fennel, Date and Rosemary Chicken Thighs



  • 1 package of boneless, skinless chicken thighs (about 2 pounds)
  • 5 cloves minced garlic
  • 1 cup Lemon Tarragon Salad Dressing
  • 3 tablespoons olive oil, plus more if needed
  • kosher salt and freshly ground pepper
  • 2 fennel bulbs, sliced
  • 1 medium onion, sliced
  • 8 ounces dates, pits removed
  • 1/2 cup white wine, such as Pinot Grigio
  • 4 sprigs rosemary, minced
  • 3 lemons, sliced


  1. Place chicken into a glass dish to marinate. Sprinkle both sides with kosher salt and pepper. Add minced garlic and dressing. Cover and place in refrigerator for 4 hours, up to 8 hours.
  2. Slice fennel and onion. Remove pits from dates.
  3. Slice lemons and mince rosemary.
  4. Remove chicken from refrigerator 30 minutes before cooking.
  5. Heat 3 tablespoons oil in cast iron skillet. Add chicken and brown on both sides (3-4 minutes per side). Remove chicken to a plate after browning.
  6. Add fennel and onion (along with extra oil, if needed) to skillet and sauté for 5-7 minutes, making sure to scrape up any brown bits left from browning the chicken.
  7. Once vegetables start to soften, add wine and dates, placing chicken on top.
  8. Sprinkle 2/3 of the rosemary over the chicken and place into a preheated 425 degree oven for 25 minutes. (Check at 20 minutes. Chicken should have an internal temperature of 165 degrees when it is done.)
  9. Before serving, sprinkle the remaining rosemary onto the chicken.


Until next time, Kris