| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 fennel bulbs, trimmed
- Kosher salt and freshly ground black pepper
- 5 lemons
- 1/4 cup extra-virgin olive oil
- 1 pound baby potatoes
- 1 cup baby carrots
- 6 chicken thighs
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with foil.
- Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
- Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
- Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 613 |
| Total Fat | 41 g |
| Saturated Fat | 10 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 35 g |
| Cholesterol | 189 mg |
| Sodium | 989 mg |
Reviews
Easy to make. Next time I’ll use less lemon it over powdered the dish for me. I had to bake it longer than the recipe calls for to get the carrots and potatoes done.
We eat this once a week! It’s delicious!
This is the 2nd time I’ve made this. I used less lemons and added an onion. I also baked it on the convection setting. We love fennel in our house..and I really like the roasted vegetables.
Love love this healthy recipe! Thanks Ree!!
My family really enjoyed this sheet pan dinner and I loved the easy prep and cleanup. I added fresh garlic and thyme because I had it on hand. The flavor was great with the lemon!
This was awesome – great weeknight dinner!
This dish is such a crowd pleaser and i love baking it all in one pan!
I made this last night. Easy with little cleanup. I did whisk in a little crushed garlic and Dijon mustard. I have never cooked with fennel, not sure how much it brought to the party, kinda bland. This is an easy weeknight dinner, nothing special or fancy.
Made the receipe but only used 2 lemons, good thing else it would have been too tart. The carrots and potatoes were hard after an hour. Transferred veg’s to a pot and along with the fennel and cooked another 15 minutes. Carrots and potatoes still hard. Were part of the directions missing???
This was my 1st time to cook with and to ever eat fennel and I didnt know what to expect, so I prepared this dish exactly as directed. I picked this recipe because I’ve had good luck with Ree’s dishes in the past, most especially her blackberry cobbler. So it is with regret that I say it totally bombed with my husband and I. Too lemony, not enough savory, and I just didnt care for the flavor of the fennel. Even if I had liked the fennel it could have used some more flavor like maybe some thyme, a bay leaf, marjoram or paprika idk…something.