Sheet Pan Chicken Thighs With Fennel and Shallots

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Welcome to one of the most delicious and easy ways enjoy chicken thighs. Two baking sheets create different cooking zones: one for the fennel, shallots, bell peppers, and lemons which finish cooking first, and one for the chicken. Roasting the vegetables separate from the chicken allows the vegetables to caramelize, rather than steam in the chicken juices. The chicken gets broiled right before serving to turn the skin golden brown and crispy; pat it dry with paper towels before cooking to help it get extra crispy. We love these tender, juicy chicken thighs paired with the bright, warm vegetables and sweet shallots.

Sheet Pan Chicken Thighs With Fennel and Shallots
Technically, this recipe uses two sheet pans: but it’s worth it. You'll use one to roast the veggies until they're tender and lightly charred, and the other to cook the chicken, which finishes under the broiler for golden brown, crispy skin. Get the Recipe: Sheet Pan Chicken Thighs With Fennel and Shallots. Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
55 mins
Yield:
4

Ingredients

  • 1 large fennel bulb, sliced into 1-in.-thick wedges

  • 4 large shallots, quartered

  • 1 medium red bell pepper, cut into ½-in. strips

  • 2 lemons, halved crosswise

  • 4 tablespoons olive oil, divided

  • 1 teaspoon  kosher salt, divided

  • ½ teaspoon black pepper, divided

  • 8 6-oz. bone-in, skin-on chicken thighs

  • 1 tablespoon chopped fresh thyme

  • 3 cups loosely packed baby arugula

Directions

  1. Preheat oven to 425°F with racks in upper and lower thirds. Toss together fennel, shallots, bell pepper, lemons, 2 tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper on a rimmed baking sheet. On a separate rimmed baking sheet, rub chicken thighs with remaining 2 tablespoons oil. Season with thyme and remaining ½ teaspoon salt and ¼ teaspoon black pepper.

  2. Roast vegetable mixture on top rack and chicken on bottom rack until vegetables are tender and lightly charred, 35 to 40 minutes. Remove vegetables from oven and transfer chicken to top rack. Increase heat to broil and cook until chicken is cooked through and golden brown, 4 to 5 minutes more.

  3. Add arugula to baking sheet with vegetables and toss until wilted. Squeeze 1 roasted lemon half over vegetables; serve with chicken and remaining lemons.

Nutrition Facts (per serving)

476 Calories
27g Fat
16g Carbs
42g Protein
Nutrition Facts
Calories 476
% Daily Value *
Total Fat 27g 35%
Saturated Fat 6g 30%
Cholesterol 212mg 71%
Sodium 688mg 30%
Total Carbohydrate 16g 6%
Total Sugars 8g
Protein 42g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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