Roast Chicken, Fennel, and Squash Sheet Pan
Recently I created a side dish recipe for fennel and delicata squash. It was so delicious that I decided I needed to make it into an entrée dish. It was easily done by tossing bone-in, skin-on chicken thighs in a tasty wet rub and adding it to the traybake. It does not disappoint!
4 servings
INGREDIENTS:
¼ cup extra virgin olive oil
1 ½ teaspoons sweet paprika
½ teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
1 teaspoon fennel seeds
2 teaspoons pink peppercorns
4 chicken thighs
1 delicata squash, seeded, halved, sliced into ¼ inch thick semi-circles
1 large fennel bulb, top removed, sliced into ½ inch thick batons
DIRECTIONS:
Preheat oven to 400°F. Prepare a sheet pan with a Silpat mat or parchment paper.
Toss the olive oil, paprika, cumin, onion powder, salt, pepper, fennel seeds, and peppercorns together in a mixing bowl.
Lightly coat the chicken in the spice-oil mixture. Place on the prepared sheet pan. Place in the preheated oven. Roast for ten minutes.
Toss the squash and fennel in the remaining spice-oil mixture to lightly coat. When the chicken has roasted for ten minutes, add this mixture to the sheet pan. Place back in the oven until the chicken reaches 165°F, and the vegetables are tender when pierced with a fork, about twenty-five to thirty minutes. Serve hot.
Roast Chicken, Fennel, and Squash Sheet Pan
Ingredients
- ¼ cup extra virgin olive oil
- 1 ½ teaspoons sweet paprika
- ½ teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon fennel seeds
- 2 teaspoons pink peppercorns
- 4 chicken thighs
- 1 delicata squash, seeded, halved, sliced into ¼ inch thick semi-circles
- 1 large fennel bulb, top removed, sliced into ½ inch thick batons
Instructions
- Preheat oven to 400°F. Prepare a sheet pan with a Silpat mat or parchment paper.
- Toss the olive oil, paprika, cumin, onion powder, salt, pepper, fennel seeds, and peppercorns together in a mixing bowl.
- Lightly coat the chicken in the spice-oil mixture. Place on the prepared sheet pan. Place in the preheated oven. Roast for ten minutes.
- Toss the squash and fennel in the remaining spice-oil mixture to lightly coat. When the chicken has roasted for ten minutes, add this mixture to the sheet pan. Place back in the oven until the chicken reaches 165°F, and the vegetables are tender when pierced with a fork, about twenty-five to thirty minutes. Serve hot.
Calories
433.57Fat (grams)
31.96Sat. Fat (grams)
7.35Carbs (grams)
8.37Fiber (grams)
3.05Net carbs
5.32Sugar (grams)
2.69Protein (grams)
31.67Sodium (milligrams)
769.15Cholesterol (grams)
166.40