Sheet-Pan Chicken With Apple, Fennel and Onion
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons fennel seeds
- 2½ to 3pounds bone-in, skin-on chicken thighs, patted dry
- 3tablespoons olive oil
- Kosher salt and black pepper
- 1medium yellow onion, thinly sliced (about 1½ cups)
- 1medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
- 1tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
- 4sprigs rosemary
- Flaky salt, for serving
Nutritional analysis per serving (6 servings)
564 calories; 42 grams fat; 10 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 35 grams protein; 705 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
- Step 2
Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
- Step 3
Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.
Private Notes
Comments
One small modification turned this truly into a full dinner: I sliced baking potatoes about 1/4 inch thick and placed them in a layer at the bottom of the sheet pan. Used boneless skinless thighs and everything was evenly cooked in 25 minutes. Smelled wonderful on the first snowy night of the season.
This was an absolutely delicious and simple meal. I will add that 25 minutes is not enough time to cook a bone in chicken thigh. The thighs were done and delicious in about 40 minutes.
Wonderful! Made exactly according to recipe and served with white rice. The crushed toasted fennel seeds made the whole dish. Definitely agree that more cooking time is needed for bone-in thighs. I cooked mine for 45 minutes and they were perfect. The skin crisped up on its own at this cooking length, so no need to broil. Also used baking parchment on my sheet pan, so clean-up was a snap!
Used two boneless chicken breasts, cut each one into three pieces and pounded to flatten slightly. After rubbing with the olive oil and seasoning, I placed a small piece of parchment paper, also rubbed in olive oil, over each piece (cut to size). This acted as a “skin” to keep it moist. It took about 25 minutes to roast with no need to broil. Delicious- will make again and again!
Really delicious recipe..used boneless, skinless thighs, and fennel powder rather than seeds..added a few quartered yukon gold potatoes to the sheet pan..apple, fennel and onion so perfect together..
About the cooking time for bone-in thighs: Whether they are used cold or room temp makes a difference for me. Colder, yes, 40 minutes. Warmer, 20 or 25.