Sheet Pan Chicken Thighs With Fennel and Shallots
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.
