Sheet Pan Chicken Thighs Recipe With Fennel, Onion & Apples Is a Simple Fall Dinner by Jan Mostrom

I have a dear neighbor who loves fennel. So when I saw this recipe for sheet plan chicken thighs with apple, onion and fennel, I just had to make it for her. She absolutely loved the blending of the flavors and it really tasted like a hint of fall without any heaviness to the recipe. The apples, fennel and onions caramelize beautifully, and the result is a dinner that will be a hit for whomever is lucky enough to eat it!

To make this low-sodium sheet-pan recipe you will need just seven ingredients. Here is your short, delicious shopping list: fennel or caraway seeds, bone-in chicken thighs, olive oil, yellow onions, fennel bulbs, crispy apples and fresh rosemary.

Because of the health benefits of fennel, the health benefits of onion and the health benefits of apples, you may want to try working these healthy ingredients into your diet. (Fennel is also a Blue Zone ingredient!) Serving this chicken dinner is one way to do that! Add your favorite side dishes and get ready to enjoy a new fall favorite.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 2 teaspoons fennel seeds or caraway seeds
• 2 1/2 - 3 pounds bone-in, skin-on chicken thighs, patted dry
• 3 tablespoons olive oil (divided)
• 1 - 2 medium yellow onions, thinly sliced
• 1 - 2 medium fennel bulbs, tough outer leaves removed, cored and thinly sliced
• 1 - 2 apples, halved, cored and cut into 8 wedges
• 4 sprigs rosemary

Recipe Notes

• Use a sharp knife to slice the fennel, apples and onions.
  

• If you can't find fresh rosemary, you can use dried rosemary.

• Use your favorite apples in this recipe. Granny Smith is always a good choice.

Here's how to make it: 

1. Place a frying pan on the stove on medium-low with the fennel seeds. Brown the fennel seeds for about 2 to 3 minutes.
   
2. Remove from the pan and roughly chop or use a mortar and pestle to grind into a rough powder.
   
3. Place chicken in a medium bowl and season with 1 tablespoon of olive oil, salt, black pepper and ground fennel seeds.
   
4. Line a large baking sheet with parchment paper. Place the fresh fennel, apple slices and onion on it. Drizzle with the remaining olive oil and salt and toss to coat.
   
5. Add the chicken, skin side up, on top of the vegetables. Top with the rosemary. Bake in a preheated 425-degree F oven for 25 to 35 minutes, or until the chicken is cooked and reads at least 165 degrees F on a meat thermometer.
   
6. Remove the pan from the oven and carefully move the rack to the top position. Turn the oven heat to broil and place the pan back into the oven, broiling for 1 to 2 more minutes until the skin is browned. Add a bit more flaky or kosher salt on top and serve. Enjoy!
   
   

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