Sheet-Pan Chicken With Apple, Fennel and Onion
Ingredients
- 2 tspfennel seeds
- 2 ½ lbbone-in
skin-on chicken thighs, patted dry
- 3 tbspolive oil
- kosher salt and black pepper
- 1 mediumyellow onion
thinly sliced, about 1 1/2 cups
- 1 mediumfennel bulb
tough outer leaves removed, cored and thinly sliced, about 1 cup
- 1tart apple
such as mutsu or granny smith, halved, cored and cut into 8 wedges, crispin
- 4 sprigsrosemary
- flaky salt
for serving
Directions
- 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.
- 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.
- 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.
Sheet-Pan Chicken With Apple, Fennel and Onion
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About this Recipe
Searching for a simple yet satisfying dinner that brings the comforting flavors of autumn to your table? This Sheet-Pan Chicken With Apple, Fennel and Onion recipe delivers a delicious, hassle-free main course perfect for any weeknight.
What makes this dish truly special is the thoughtful combination of ingredients designed to roast together beautifully on a single pan, minimizing cleanup. Toasted fennel seeds are the unsung hero here, subtly amplifying the anise notes of the fresh fennel while harmonizing with the sweet apples and savory chicken. By choosing a tart apple, like Mutsu or Granny Smith, you ensure a delightful balance, as its natural sweetness intensifies during roasting, cutting through the richness of the chicken thighs.
You can anticipate a wonderfully aromatic experience as this sheet-pan supper bakes, filling your kitchen with the comforting scents of roasted chicken, sweet onion, and the distinct warmth of fennel and rosemary. Each bite offers tender, juicy bone-in, skin-on chicken thighs alongside caramelized slices of onion and fennel, interspersed with soft, slightly tangy apple wedges that become wonderfully mellow in the oven.
This robust, naturally flavorful dish requires minimal fuss, making it an ideal choice for a satisfying weeknight meal. It's a hearty main course, delivering 564 calories per serving, perfectly suited for those seeking a fulfilling and cozy dinner.
While bone-in, skin-on chicken thighs are recommended for their exceptional flavor and juiciness, you can certainly swap them for bone-in chicken breasts; just be mindful to cut the cooking time by a few minutes to prevent them from drying out. For the apple, a tart variety such as Mutsu (Crispin) or Granny Smith works best, providing a crucial counterpoint to the richness of the chicken and the earthiness of the fennel. If you can't find these specific types, choose another firm, tart apple that will hold its shape well during roasting.
This Sheet-Pan Chicken With Apple, Fennel and Onion makes for an elegant yet easy dinner, especially suited for crisp fall and winter evenings. For a complete meal, serve it alongside a bright, bitter green salad, perhaps with crumbles of blue cheese and crunchy toasted walnuts to truly round out the flavors.