Sheet Pan Roasted Chicken with Clementines and Fennel
Sheet Pan Roasted Chicken with Clementines and Fennel is a flavorful, one-pan meal that combines juicy chicken thighs, sweet clementines, and crunchy fennel. This easy recipe promises minimal cleanup while delivering bold flavors, making it perfect for weeknight dinners or impressing your guests at gatherings. Savor the bright citrus notes paired with savory chicken for a delightful culinary experience!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Contemporary
Ingredients
Scale
- 4 bone-in chicken thighs (skin-on)
- 3 clementines, halved
- 1 medium fennel bulb, cut into wedges
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Season the chicken thighs generously with salt and pepper, placing them skin-side up on the prepared baking sheet.
- Scatter fennel wedges around the chicken and tuck halved clementines in between.
- Drizzle everything with olive oil and sprinkle fresh thyme over the top.
- Roast in the oven for about 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Serve warm, drizzling any remaining juices over each plate.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg