Product Used In This Recipe
Chicken and Fennel Sheet Pan Dinner
You are not logged in! Login or create an account here to save recipes.
This Chicken and Fennel Sheet Pan Dinner made on our Brilliant Half Sheet Pan is a simple sheet pan dinner packed with bright, savory flavor. Chicken thighs are seasoned with oregano and lemon zest, then roasted alongside balsamic-coated vegetables until tender and caramelized. A final squeeze of lemon juice and fresh fennel fronds or thyme adds a fresh finish to this easy one-pan meal. Perfect for weeknight dinners or meal prep, this roasted chicken and vegetable recipe delivers crispy-skinned chicken and deeply roasted vegetables with minimal cleanup.
Ingredients
- 6–8 bone-in, skin-on chicken thighs
- 2 fennel bulbs, trimmed and cut into wedges (reserve fronds for garnish)
- 2 cups cherry tomatoes or vine on cherry tomatoes
- 1 large red onion, sliced
- 1 sweet pepper, sliced
- 4 cloves garlic, smashed
- 3 tbsp olive oil
- 1 tbsp white balsamic vinegar (normal balsamic can work as well)
- 1 tbsp dried oregano
- Zest of 1 lemon + juice
- Salt and black pepper
- Fresh thyme (to top at the end) (optional)
Directions
Preheat oven to 425 degrees F.
Pat the chicken thighs dry with a paper towel. Drizzle with 1 tbs olive oil and season with salt, pepper, oregano, and the zest of the lemon.
Coat the vegetables with 2 tbsp olive oil, seasonings, and balsamic vinegar then spread evenly across the sheet pan. Nestle the chicken thighs into the vegetables.
Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165 degrees F. You can broil for an additional 3 minutes at the end for crispier skin.
Finish with lemon juice and fennel fronds or fresh thyme before serving.
Read Recipe Reviews
This recipe doesn't have any reviews yet. Try it out and let us know what you think!
Write a Review
Write a Review
Ingredients
- 6–8 bone-in, skin-on chicken thighs
- 2 fennel bulbs, trimmed and cut into wedges (reserve fronds for garnish)
- 2 cups cherry tomatoes or vine on cherry tomatoes
- 1 large red onion, sliced
- 1 sweet pepper, sliced
- 4 cloves garlic, smashed
- 3 tbsp olive oil
- 1 tbsp white balsamic vinegar (normal balsamic can work as well)
- 1 tbsp dried oregano
- Zest of 1 lemon + juice
- Salt and black pepper
- Fresh thyme (to top at the end) (optional)
Directions
Preheat oven to 425 degrees F.
Pat the chicken thighs dry with a paper towel. Drizzle with 1 tbs olive oil and season with salt, pepper, oregano, and the zest of the lemon.
Coat the vegetables with 2 tbsp olive oil, seasonings, and balsamic vinegar then spread evenly across the sheet pan. Nestle the chicken thighs into the vegetables.
Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165 degrees F. You can broil for an additional 3 minutes at the end for crispier skin.
Finish with lemon juice and fennel fronds or fresh thyme before serving.
Read Recipe Reviews
This recipe doesn't have any reviews yet. Try it out and let us know what you think!
