Sheet Pan Chicken with Apple, Cherries, Fennel & Onion
Sheet pan dinners are so easy and convenient on nights that time is short. Chicken thighs are the perfect choice, as they stay moist and tender through the roasting process. This recipe is classically fall and will become a family favorite. Inspired by Culo Henry NY Times
Author: Inspired by Colu Henry
Recipe type: Main Dish
Cuisine: American
Ingredients
- Yield: 4 to 6 servings
- 2 teaspoons fennel seeds
- 2½ to 3 pounds bone-in, skin-on chicken thighs, patted dry or bone in skin on breasts, adjust cooking time if you use chicken breasts so they do not dry out
- 3 tablespoons olive oil
- Kosher salt and black pepper
- 1 medium sweet yellow onion, thinly sliced (about 1½ cups)
- 1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
- 1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
- ⅓ cup dried sweet cherries
- 4 sprigs rosemary
- 1 teaspoon of culinary lavender buds, such as Folgate or Miss Katherine(optional)
- Course sea salt, for serving
Directions
- Heat oven to 425 degrees. In a small skillet, toast the fennel seeds and lavender buds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
- Place the onion, fennel, dried sweet cherries and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky sea salt.
- Serve with a bitter green salad(endive, frisee, or arugula) tossed with dried sweet cherries, blue cheese crumbles and toasted walnuts.