Sheet Pan Roast Chicken Thighs with Fennel and Potatoes

Sheet Pan Roast Chicken Thighs with Fennel and Potatoes

Sheet pan dinners are all the rage and with good reason. An entire meal can be cooked on one sheet leaving you with minimal clean-up. 

Ingredients

  • Serves: 4
  • 1/4 cup (60 mL) olive oil
  • 1 tsp (5 mL) grated lemon zest
  • 1/4 cup (60 mL) lemon juice
  • 1 tbsp (15 mL) honey
  • 1/4 tsp (1.25 mL) each salt and pepper
  • 8 chicken thighs (2 lb/900 g)
  • 1 fennel bulb, cut into wedges
  • 4 red potatoes, cut into wedges
  • 1 red onion, cut into wedges
  • 12 cloves garlic
  • 10 sprigs fresh thyme
  • 2 tbsp (30 mL) fennel fronds
  • 4 lemon wedges

Instructions

  1. Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme;  toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.  

  2. Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are tender and chicken is cooked through. Garnish with fennel fronds and serve with lemon wedges. 

Tip: Substitute chunks of zucchini or bell peppers for the fennel if desired.

Nutrition Info

  • Per 440g serving Amount
  • Calories 610
  • Protein 47 g
  • Fat 26 g
  • Saturated Fat 5 g
  • Carbohydrate 47 g
  • Fibre 5 g
  • Sugar 7 g
  • Cholesterol 160 mg
  • Sodium 350 mg
  • Per 440g serving % Daily Value
  • Potassium 45
  • Calcium 8
  • Iron 30
  • Vitamin A 2
  • Vitamin C 70
  • Vitamin B6 60
  • Vitamin B12
  • Folate 35
  • Magnesium 40
  • Zinc 60

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