Sheet-Pan Chicken With Apple, Fennel and Onion

Name: Sheet-Pan Chicken With Apple, Fennel and Onion
Total time: 40 min
Ingredients: 2 teaspoons fennel seeds; 2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry; 3 tablespoons olive oil; Kosher salt and black pepper; 1 medium yellow onion, thinly sliced (about 1 1/2 cups); 1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup); 1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges; 4 sprigs rosemary; Flaky salt, for serving

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Total: 40 minutes

Servings: 5

Author : Colu Henry

apple chicken fennel

Sheet-Pan Chicken With Apple, Fennel and Onion

Ingredients

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2 teaspoons fennel seeds2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry3 tablespoons olive oilKosher salt and black pepper1 medium yellow onion, thinly sliced (about 1 1/2 cups)1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges4 sprigs rosemaryFlaky salt, for serving

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Instructions

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Step 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.

Step 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.

Step 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.

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