Tray Baked Fennel-Crusted Chicken With Vegetables

This tray bake is a mouthwatering dish that is sure to impress. Just as much as this Roasted Chicken With Chipotle Cinnamon Orange Glaze.

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With this recipe, the combination of the fragrant crushed fennel seeds and powdered coriander creates a delicious crust on the juicy chicken, while the tangy lemon pairs perfectly with the sweetness of the roasted sweet potatoes and Brussels sprouts.

This tray bake not only offers a variety of flavors, but it also provides a well-rounded and nutritious meal.

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The crunch of the fennel and coriander adds texture to the tender chicken, making each bite a delightful experience.

The tray bake method ensures that all the ingredients are cooked to perfection,

This dish is a testament to the beauty of simple ingredients coming together and cooked to perfection resulting in a mouth-watering and satisfying meal.

Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this Fennel-Crusted Chicken With Vegetables Tray Bake.

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Cook’s Notes

This recipe pairs sweet potatoes and Brussels sprouts, but you can choose to use the following vegetables in this try bake. Such as:

• Green Beans & Corn
• Carrots & Brussel Sprouts
• Bell Peppers & Onions
• Broccoli & Cauliflower
• Eggplant & Onion

The choices are endless.

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Tray Baked Fennel-Crusted Chicken With Vegetables

2 teaspoons fennel seeds, crushed

1 1/2 teaspoons ground coriander

Kosher salt and ground black pepper

3 pounds chicken thighs, bone-in, skin-on, trim excess fat

1 pound sweet potatoes, chopped 1/2-inch pieces

1 pound Brussels sprouts, cut in half

1 lemon, halved

Extra-virgin olive oil, for drizzling

Chopped fresh tarragon or fresh cilantro, to serve

Preheat oven to 450 degrees

Mix the fennel, coriander, 1 tablespoon salt and 1/2 teaspoon pepper.

Set the chicken skin up on a rimmed baking sheet. Left skin and rub a little spice mix onto meat, return skin over meat.

Arrange the vegetables and lemon halves around chicken thighs. Drizzle with oil, then sprinkle with the spice mix.

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Place try into preheated oven and roast until the thighs reach 175°F, about 30 to 40 minutes.
Transfer the cooked chicken thighs and vegetables to a platter.

Squeeze the juice of the lemon halves onto
the pan and stir to combine with any liquid in the pan. Spoon liquid around the chicken and vegetables.

If desired, serve and sprinkle with fresh tarragon or cilantro.

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Try These Roasted Chicken Favorites

• Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce
• Roasted Brown Sugar Garlic Chicken Thighs
• Roasted Herb Chicken In Red Wine

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