Sheet Pan Roast Chicken Thighs With Fennel And Potatoes
Recipe and photo courtesy of BC Chicken
Ingredients
1/4 cup olive oil
1 tsp grated lemon zest
1/4 cup lemon juice
1 tbsp honey
1/4 tsp each salt and pepper
8 chicken thighs (2 lb/900 g)
1 fennel bulb, cut into wedges
4 red potatoes, cut into wedges
1 red onion, cut into wedges
12 cloves garlic
10 sprigs fresh thyme
2 tbsp fennel fronds
4 lemon wedges
Instructions
Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.
Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are tender and chicken is cooked through. Garnish with fennel fronds and serve with lemon wedges.
