One-Skillet Lemony Chicken with Fennel and Tomatoes
Body
6 skin-on, bone-in chicken thighs Kosher salt 2 Tbsp. plus 1/4 cup extravirgin olive oil 1 fennel bulb 2 medium shallots 1 large heirloom tomato or beefsteak tomato 1 lemon Freshly ground black pepper Toasted bread (for serving) Place a rack in top third of oven; preheat to 425º.