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Title: Sheet-Pan Chicken w/Apple, Fennel & Onion
Categories: Poultry, Fruits, Herbs, Vegetables
Yield: 5 servings

2 ts Fennel seeds
3 lb Bone-in, skin-on chicken
- thighs; patted dry
3 tb Olive oil
Salt & black pepper
1 md Yellow onion; thin sliced
1 md Fennel bulb; tough outer
- leaves removed, cored,
- thin sliced
1 Tart apple; halved, cored,
- in 8 wedges
4 Sprigs rosemary
Flaky salt; to serve

Set oven @ 425ºF/218ºC.

In a small skillet, toast the fennel seeds over
medium-low heat, stirring frequently until fragrant,
about 2 to 3 minutes. Pound into a coarse powder with a
mortar and pestle or, alternatively, roughly chop. In a
large bowl, toss together the chicken with 1 tablespoon
olive oil and the fennel seeds and season well with salt
and pepper.

Place the onion, fennel and apple slices on the sheet
pan. Toss with the remaining olive oil and season well
with salt. Spread in an even layer. Add the chicken skin
side up on top of the vegetables and lay the rosemary
(distributing evenly) on top of the chicken. Roast for
25 to 30 minutes until the chicken is cooked through and
the onions, fennel and apples are softened and have
begun to caramelize at the edge of the pan.

Turn the oven to broil and move the oven rack to sit
right below it. Remove and discard the rosemary sprigs
and broil the chicken for 1 to 2 minutes until the skin
of the chicken is crispy and golden. Season with flaky
salt.

By: Colu Henry

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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