In this lighter version of pot roast, chicken pieces instead of beef take center stage. The basics are similar: Large pieces of carrot, celery, potato, shallot, and mushroom go into the pot to ...

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.