Recipe
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.
Ingredients
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
Instructions
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.