A simple but flavorful sheet pan chicken recipe that has roasted fennel, apple, and onion with a touch of rosemary.
Yield: 2-4 servings
Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs
- Kosher salt and ground black pepper
- 1 large fennel bulb, sliced (1 pound)
- 1 medium sweet-tart apple such as Pink Lady, unpeeled, halved, cored, sliced
- 1 medium yellow onion, halved, sliced
- 1 teaspoon finely chopped rosemary
- 2 tablespoons olive oil
Preparation
Season chicken well with salt, pepper, and half of the rosemary. Cover and place in the refrigerator for 30 minutes up to 2 hours before. Alternatively, season the chicken first and let rest while preparing the other ingredients.
Preheat the oven to 425F.
Cut the fennel, apple, and onion into about 1/2-inch slices. Place on a baking sheet and season with salt, pepper, and the remainder of the rosemary. Add the chicken on top. Drizzle olive oil over everything and toss to coat. Ensure the chicken is placed skin-side up.
Bake for 30-35 minutes or until chicken is cooked though and the fennel, apple, and onions have softened. For a golden color, broil for an additional 1-2 minute.