Sheet Pan Roasted Chicken with Clementines and Fennel
Sheet Pan Roasted Chicken with Clementines and Fennel is a vibrant, one-pan dish that brings the flavors of the Mediterranean right to your table. Juicy chicken thighs roast alongside sweet clementines and aromatic fennel, creating a colorful and delicious meal that’s perfect for busy weeknights or entertaining guests. Easy to prepare and bursting with flavor, this dish guarantees a delightful dining experience in every bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs)
- 4 clementines, halved
- 1 medium fennel bulb, cut into wedges
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss chicken thighs with olive oil, salt, pepper, and rosemary until well-coated.
- On a large sheet pan, arrange the seasoned chicken on one side and scatter clementine halves and fennel wedges on the other.
- Roast in the preheated oven for 35–40 minutes or until chicken reaches an internal temperature of 165°F (74°C) and has crispy skin.
- Let rest briefly before serving. Drizzle with pan juices for added flavor.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (200g)
- Calories: 365
- Sugar: 6g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Substitute oranges or tangerines for clementines if desired. Add olives for a salty kick or experiment with herbs like thyme for variety. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.