Sheet Pan Chicken with Fennel and Sweet Potato


3 tablespoons olive oil, divided

1 medium onion, peeled and thinly sliced

1 red pepper, seeded and sliced

1 fennel bulb, sliced

1 sweet potato, thinly sliced (peeling is optional)

3 teaspoons dried thyme, divided

8 chicken thighs, bone-in, skinless (you can leave the skin on if you’d like)

2 teaspoons dried rosemary




Preheat oven to 425°. Set aside a sheet pan. As an option, you can cover it in parchment paper for easier cleaning up


  1. 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
  2. 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
  3. Roast for 25 to 30 minutes, or until the chicken is cooked through


Makes 4-6 servings



  • 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