Sheet Pan Roast Chicken Thighs with Fennel and Potatoes

Prep Time:
Cook Time:
Serves: 4

Sheet pan dinners are all the rage and with good reason. An entire meal can be cooked on one sheet leaving you with minimal clean-up.


1/4 cup (60 mL) olive oil
1 tsp (5 mL) grated lemon zest
1/4 cup (60 mL) lemon juice
1 tbsp (15 mL) honey
1/4 tsp (1.25 mL) each salt and pepper
8 chicken thighs (2 lb/900 g)
1 fennel bulb, cut into wedges
4 red potatoes, cut into wedges
1 red onion, cut into wedges
12 cloves garlic
10 sprigs fresh thyme
2 tbsp (30 mL) fennel fronds
4 lemon wedges


1 Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme;  toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.  
2 Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are tender and chicken is cooked through. Garnish with fennel fronds and serve with lemon wedges.