Sheet-Pan Chicken With Apple, Fennel and Onion
, 4 to 6 servings
Bone-in chicken thighs roasted over caramelizing fennel, apple and onion, with toasted fennel seed and a quick broil for crisp skin.
| prepHeat oven to 425°F / 220°C | ||||
| 2 tsp fennel seeds | Toast fennel seeds 2-3 min, crush | Toss chicken with oil, seeds, salt & pepper | Top with chicken & rosemary; roast 425°F / 220°C, 25-30 min | Discard rosemary, broil 1-2 min, flaky salt |
| 2 1/2 to 3 lb / 1.1 to 1.4 kg bone-in, skin-on chicken thighs, patted dry | ||||
| 15 ml olive oil (for the chicken) | ||||
| Kosher salt and black pepper | ||||
| 1 medium yellow onion, thinly sliced (about 1 1/2 cups) | Toss onion, fennel & apple with oil & salt | |||
| 1 medium fennel bulb, cored, thinly sliced (about 1 cup) | ||||
| 1 tart apple (Mutsu or Granny Smith), halved, cored, cut into 8 wedges | ||||
| 30 ml olive oil (for the vegetables) | ||||
| 4 sprigs rosemary | ||||
| Flaky salt, for serving | ||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.