Sheet Pan Chicken Thighs with Fingerlings, Shallots and Lemon

‘Tis the season of rushing about trying to do too much before the big day arrives. With so many indulgences at too many parties and cookies and sweets to tempt us everywhere we go,  sometimes a time out from the frenzy is needed.  Return to basics with a healthy nutritious meal that you can put on the table in no time and cooks itself in the oven unattended.  Enter the sheet pan dinner.  This chicken dinner requires  just 10 minutes of prep time and is ready in 45 minutes of hands-off time in the oven.  It fills the house with mouth-watering aroma and great flavor from shallots and lemon. Clean up is a snap. We even served ours right in the pan. Just what every harried family needs at this time of year.  You can substitute any vegetables as long as they are cut in similar sizes for even cooking.

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Sheet Pan Chicken Thighs with Fingerlings, Shallots and Lemon

Adapted from The Chew

Preheat over 400F

8 chicken thighs, trimmed

1 fennel bulbs, sliced 1″ thick, fronds reserved

4 shallots, quartered

1 lb fingerling potatoes, halved

2 t garlic powder

2 t sea salt

freshly ground black pepper

1 lemon, zested and juiced

2 T olive oil

extra lemon slices for serving

In a large bowl, toss everything, except the fennel  fronds,  together.  Place the chicken thighs in the center of the sheet pan and spread the vegetables around the chicken. Sprinkle with the reserved fennel fronds.  Roast at 400F for 45-60 minutes until he chicken and potatoes are cooked through.  I finished our dish with 2 minutes under the broiler to really crisp the potatoes and chicken.

3 thoughts on “Sheet Pan Chicken Thighs with Fingerlings, Shallots and Lemon

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