Sheet-Pan Chicken With Apple, Fennel and Onion Recipe (2024)

One small modification turned this truly into a full dinner: I sliced baking potatoes about 1/4 inch thick and placed them in a layer at the bottom of the sheet pan. Used boneless skinless thighs and everything was evenly cooked in 25 minutes. Smelled wonderful on the first snowy night of the season.

This was an absolutely delicious and simple meal. I will add that 25 minutes is not enough time to cook a bone in chicken thigh. The thighs were done and delicious in about 40 minutes.

Wonderful! Made exactly according to recipe and served with white rice. The crushed toasted fennel seeds made the whole dish. Definitely agree that more cooking time is needed for bone-in thighs. I cooked mine for 45 minutes and they were perfect. The skin crisped up on its own at this cooking length, so no need to broil. Also used baking parchment on my sheet pan, so clean-up was a snap!

A great, easy and tasty recipe. Suggestions:1) I only used one large bowl, tossing the veggies in oil first, putting them on the sheet, then used to bowl to toss the chicken and seasonings.2) Our oven has a Convection Roast function, which gave a great brown to everything in a few minutes at the end, rather than using the broiler with its collateral issues (smoke, baked on junk in pan ...)

This was fantastic, flavorful, easy and kid friendly. I used two apples per previous notes and tucked rosemary sprigs under each of the chicken thighs. This avoided burning the herbs and imparted good rosemary flavor to the chicken.

Absolutely delicious. Served with the recommended salad, Idahoan Sour Cream and Chive mashed potatoes, and an extremely modest Australian Chardonnay, and felt we ate better than we had any reason to deserve in a Thursday night.

revisited this last night having read all the notes. sliced the fennel thick add gold potatoes haves quartered the apples. apples turned to mush all the same. I think the only way for the apples to still be firm is to add the last 10 min. Also moved the oven rack to the top 3rd which eliminated the need for broiling. Enjoying left overs tonight always better second night.

add apples 10 min before total cooking time, otherwise they'll get mushy

I add a little less oil than listed to the chicken. Also, I add 2 apples (because we like them), and I quarter them instead of cutting them into 8 wedges. When I cut them that thin, they turned into mush.

Wonderful recipe. Have mad it twice now, and putting the rosemary UNDER the chicken pieces and roasting the sheet pan in the top third of the oven both improved an already beloved dish.

First time I made this with bone in thighs but seeing as it took 45min, the next time i made with boneless skinless and i didn’t miss the bone one bit. plenty of juice from the apples/oil to compensate from the juice of a bone in vs boneless. DEFINITELY put apples in at the last 10min or so otherwise they more or less disintegrate and all there’s left is random apple peels across the pan. Unfortunately the rosemary sprigs didn’t do jack. They just crisp. I’d cut it up and rub the thighs.

I used two half baking sheets, as the apples and fennel need less time than the chicken and onions. Remove first sheet after 30 minutes, then toss it all together again once the chicken and onions are cooked. I skipped toasting the fennel seeds. Plenty of lovely flavors!

Used sweet potato instead of apple. Carrots would also be a very good sub.

Add apple & fennel after first 10-15 mins.Serve with salad, and mashed potatoes or rice.

Followed recipe to a T and it was good. BUT-I would add twice the amlunt of fennel, apple and onion. The roasting seems to melt it all away.

This was really delicious. I added sliced potato and used skinless and boneless chicken thighs. And added apples last 15. The rosemary sprigs added just the right amount of flavor. I am wondering if anyone has tried adding another vegetable like carrots. I would think it would be good. I can’t wait to serve myself the one leftover thigh for lunch tomorrow.

I recently made this for dinner with friends with rave reviews. It was easy to make and simply delicious.

Made as directed; just added a bit of lemon zest with fennel. Otherwise, I found this a bit “meh” in flavor overall. Not a repeater. Surprising, as I love all the ingredients. Just bland and maybe in need of lemon juice at the end? The rosemary added nothing.

Any roasted chicken is good, this was just ok. Yes, I cooked at 450 for 30 minutes and 350 for 30 and it was perfect. Nothing worse than undercooked chicken.

Easy and delicious. Great for food prep, weeknight dinner, and good for entertaining, also.

Followed everyone's advice, and this was excellent - a keeper! Put a layer of potatoes on bottom (I used a silicone baking mat under them), doubled the veggies, used skinless boneless chicken thighs, added the apples 10 minutes before the end, and cooked on convection for around 25 minutes. To keep the thighs moist, I layered the fennel fronds on top when I added the apples, then removed them before serving. Perfection!

I would do this again with boneless, skinless chicken thighs. I par boiled some dutch baby potatoes and added them to the pan as well. Next time I think I'll include some sweet potatoes or other root vegetables like carrots and parsnips. Everyone loved it and said it was delicious!

Turned out great and will be cooked again. I agree with others that 25-30 minutes may not be enough time for larger chicken thighs to fully cook. Definitely add the apples later in the cooking process- with approximately 10 minutes left. Otherwise, the apples turn mushy and you are only left with the skin. Next time I will try it with boneless thighs.

3 X Chix2 X Vegs

Used leeks and onions. Plenty of olive oil.

used chicken legs, subbed cabbage for fennel because my grocery store didn't have it, also added garlic powder, sage, cayenne, and a layer of potatoes as suggested. leftover veg tasted amazing the next day with some bacon

Would this work with thick-cut bone-in pork chops? The combo sounds great but I fear the chips would get dry. Could I possibly partially cook the veggies at 425• and sear the chops, then finish both together at, say, 350• until internal temperature is reached?Thoughts?

Nice and simple...took the suggestions of other reviewers and increased the time by 10 minutes, added and apple and only included the apple and the fennel during the last ten minutes of cooking time.

I added an extra apple and one sweet potato which was delicious! I needed two baking pans since not everything fit in the start. I added items evenly to each pan, and then combined all items in one when the veggies shrunk after about 20 minutes of cooking. Delicious recipe!

Made as prescribed and while it was good, I’d give it a 4-stars. But, it’s easy to make and the effort - taste ratio is very good (but not great).