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
salt
pepper
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
Makes 4-6 servings
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