Sheet Pan Chicken with Roasted Plums, Potatoes and Onions
A simple sheet pan style of cooking chicken
Servings: 4 people
Equipment
- Sheet Pan
Ingredients
- 2 teaspoons fennel seeds
- juice from orange or 2 tablespoons fresh lemon
- 1 teaspoon grated orange zest or lemon
- 2 teaspoons honey
- 4 cloves garlic grated
- hot red pepper flakes to taste
- ¼ teaspoon ground allspice
- 4 chicken thighs skin on, with bone
- salt and pepper to taste
- 2 ripe plums cut into 1/2 inch slices
- 6 sprigs thyme
- 1 medium red onion peeled and cut into ½ inch wedges
- 8 small new potatoes
- olive oil extra virgin - for drizzling
- ⅔ cup basil leaves torn
Instructions
- Heat a small skillet over medium heat. Add the fennel seeds and toast until fragrant, about 2 minutes — don't let them burn.
- Crush the toasted seeds coarsely using a mortar and pestle. No mortar and pestle? A spice grinder works well, or crush them under a heavy pan or the flat side of a knife on a cutting board.
- Add the crushed fennel to a large bowl, big enough to hold all the chicken. Stir in the orange juice, orange zest, garlic, allspice, red pepper flakes, and honey.
- Season the chicken with salt and pepper, then add it to the bowl. Turn the pieces with a spatula to coat them evenly in the marinade.
- Add the plum slices and thyme sprigs. Give everything a quick stir, cover, and refrigerate for at least 2 hours, up to 24.
- When ready to cook, preheat the oven to 425°F.
- Arrange the chicken on a rimmed sheet pan coated with oil. Tuck the plums, onion wedges, and potatoes in between the pieces.
- Spoon any remaining marinade liquid evenly over the chicken.
- Drizzle with a little more olive oil and season with salt and pepper.
- Roast 45 minutes, or until the chicken thighs are done.
- To serve, plate the chicken and spoon the plums, onions, and potatoes around it.
- Spoon any pan juices over the top, garnish with torn basil, and serve.