Ingredients
- 3 tablespoons olive oil (divided)
- 1 medium onion (peeled and thinly sliced)
- 1 large red pepper (seeded and sliced)
- 1 bulb fennel (sliced)
- 1 large sweet potato (thinly sliced, peeling optional)
- 3 teaspoons dried thyme (divided)
- 8 bone-in chicken thighs (skinless (or leave the skins on if you like))
- 2 teaspoons dried rosemary
- salt
- black pepper
Instructions
- Preheat oven to 425°.
- Set aside a sheet pan. As an option, you can cover it in parchment paper for easier cleaning up
- Place the onion, red pepper, fennel and sweet potato in a bowl. Toss with two tablespoons of olive oil, two teaspoons of thyme, and sprinkle with salt and pepper. Place this on the sheet pan in an even layer
- In the same bowl, add the chicken, rosemary, and the remaining thyme and olive oil. Sprinkle with salt and pepper, and place, skin-side up, over the vegetables on the sheet pan
- Roast for 25 to 30 minutes, or until the chicken is cooked through
Notes
- If you’d like the chicken to be darker (especially if the skin is still on), place it under the broiler for just a minute or two, until the skin is darker and a bit crispier. Be careful, as the skin can get overcooked and blackened quickly
- You can add other vegetables as well, including portabella mushrooms, cauliflower, and more
Nutrition Facts
Sheet Pan Chicken with Fennel and Sweet Potato
Amount per Serving
Calories
319
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
144
mg
48
%
Sodium
195
mg
8
%
Potassium
812
mg
23
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
31
g
62
%
Vitamin A
9004
IU
180
%
Vitamin C
43
mg
52
%
Calcium
66
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.