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Sheet Pan Roast Chicken Thighs with Fennel and Potatoes

Video Title: How to make: Sheet Pan Roast Chicken Thighs
Video Duration: 0:38
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.
Serves: 4


¼ cup olive oil
1 tsp grated lemon zest
¼ cup lemon juice
1 tbsp honey
¼ tsp 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 fennel fronds
4 lemon wedges

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Helpful Tip

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

Nutrition Info

Per 440g serving Amount
Protein47 g
Fat26 g
Saturated Fat5 g
Carbohydrate47 g
Fibre5 g
Sugar7 g
Cholesterol160 mg
Sodium350 mg
Per 440g serving % Daily Value
Vitamin A2
Vitamin C70
Vitamin B660