Sheet Pan Roast Chicken Thighs with Fennel and Potatoes
- Recipes for Spring
- Popular
- One-Pot
- Dinner
- Thigh
Prepping—min
Cooking—min
Resting—min
- Servings4
Nutrition informationThis recipe contains 47 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
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.
Recipe noteTip: Substitute chunks of zucchini or bell peppers for the fennel if desired.