Sheet Pan Chicken with Shallots and Peppers
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
45
minutesI love this recipe so does my family. It is easy, delicious and healthy plus has great flavor. I prep it on the sheet pan in the am and then place it in a preheated oven and you will have a complete dinner ready in 45-60 minutes.
Ingredients
2 fennel bulbs, trimmed and quartered
6 shallots, peeled and quartered
3 peppers, tops cut off, seeded, and quartered
2 lemons, halved
4 Tablespoons olive oil, divided
Salt and fresh ground pepper
8 bone in/skin on chicken thighs or 4 bone in skin on chicken breasts, halved
2 Tablespoons chopped thyme
Directions
- Preheat oven to 425. Line a rimmed baking sheet with parchment paper. In a bowl toss vegetables, salt, pepper and thyme.
- Pour vegetables on prepared baking sheet and add the chicken to the bowl and toss with remaining oil, salt and pepper. Rub the chicken and place among the vegetables. Place the sliced lemons around the baking sheet.
- Roast chicken and vegetables for around 35-45 minutes. Check that the meat is done and vegetables are beginning to brown.
- Serve with rice and squeeze the roasted lemon juice. Serve hot and enjoy.
