Today, I'm sharing a recipe for sheet-pan chicken with sweet and savory fall flavors. It's a one-pan meal that's perfect for a busy weeknight dinner. The chicken thighs are roasted with classic fall ingredients, like apples, fennel, and onions, for a flavorful and satisfying meal. The fennel seeds add a subtle anise flavor that complements the sweetness of the apples and onions.
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| Sheet-Pan Chicken with Sweet and Savory Fall Flavors |
Here's what you'll need:
- 1 medium yellow onion, thinly sliced
- 1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced
- 1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
- 2½ to 3 pounds bone-in, skin-on chicken thighs, patted dry
- 2 teaspoons fennel seeds
- 3 tablespoons olive oil
- Kosher salt and black pepper
- 4 sprigs rosemary
- Flaky salt, for serving
Instructions:
- Preheat oven to 425 degrees F.
- In a large bowl, toss together the onion, fennel, apple, chicken, fennel seeds, olive oil, salt, and pepper.
- Spread the mixture out on a sheet pan in an even layer.
- Lay the rosemary sprigs on top of the chicken.
- Roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Turn the oven to broil and move the oven rack to sit right below it.
- Broil the chicken for 1 to 2 minutes, or until the skin is crispy and golden.
- Season with flaky salt and serve.
Here are a few tips:
- For extra flavor, marinate the chicken in a mixture of olive oil, herbs, and spices for at least 30 minutes before roasting.
- If you don't have fennel seeds, you can substitute 1/2 teaspoon of ground fennel.
- You can also add other vegetables to the sheet pan, such as potatoes, carrots, or sweet potatoes.
- Serve the chicken with a side of rice, quinoa, or mashed potatoes.
Enjoy!
P.S. I love hearing from you guys! Let me know what you think of this recipe in the comments below.
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