Sheet-Pan Chicken With Apple, Fennel and Onion
, 50 min, 4 to 6 servings
Bone-in chicken thighs roasted over caramelized apples, fennel and onions, finished under the broiler for crispy skin.
| prepPreheat oven to 425°F / 220°C | |||||
| 2 teaspoons fennel seeds | Toast fennel seeds 2–3 min, pound coarse | Season with flaky salt, serve | |||
| 2 ½ to 3 pounds bone-in, skin-on chicken thighs, patted dry | Toss chicken with oil, fennel & seasoning | Add chicken skin side up, lay rosemary on top | Roast 425°F / 220°C, 25–30 min until cooked | Remove rosemary, broil 1–2 min until crispy | |
| 1 tablespoon olive oil (for the chicken) | |||||
| Kosher salt and black pepper | |||||
| 1 medium yellow onion, thinly sliced (about 1 ½ cups) | Toss vegetables with oil & salt, spread even | ||||
| 1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup) | |||||
| 1 tart apple, such as Mutsu or Granny Smith, halved, cored and cut into 8 wedges | |||||
| 4 sprigs rosemary | |||||
| 2 tablespoons olive oil (for the vegetables) | |||||
| Flaky salt, for serving | |||||
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