Best Sheet Pan Chicken With Apple Fennel And Onion Recipes

BAKED CHICKEN WITH FENNEL AND APPLES

Baked Chicken with Fennel and Apples image

In this one-dish dinner, fennel and apple are roasted until caramelized and tender.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h

Number Of Ingredients 8

Ingredients

1 whole chicken (3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
2 fennel bulbs, fronds removed, bulbs cut into 1-inch wedges
4 shallots, halved lengthwise
1/2 cup fresh sage leaves
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
Coarse salt and ground pepper
2 Gala or Fuji apples, cored and quartered

Steps:

Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.

Nutrition Facts : Calories 567 g, Fat 31 g, Fiber 5 g, Protein 44 g

SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL

Sheet-Pan Chicken With Sweet Potatoes and Fennel image

This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon - which you'll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don't be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.

Provided by Yewande Komolafe

Categories dinner, weekday, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 1/2 to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
1/2 cup olive oil
Kosher salt
2 medium sweet potatoes, cut into 1-inch pieces (about 1 1/4 pounds)
1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
1/4 cup white wine vinegar
1 lemon, zested, plus 2 tablespoons juice
1 tablespoon Dijon mustard
1 garlic clove, grated
1 1/2 teaspoons black pepper, plus more to taste
1 cup crumbled or grated pecorino cheese
1/4 cup parsley, leaves and tender stems
4 cups leafy greens, such as baby spinach or torn kale (optional)

Steps:

Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

Nutrition Facts : @context http, Calories 983, UnsaturatedFat 44 grams, Carbohydrate 19 grams, Fat 65 grams, Fiber 4 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1179 milligrams, Sugar 5 grams, TransFat 0 grams