Sheet Pan Italian Chicken, Tomatoes, and Fennel

23 July, 2020
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Sheet Pan Italian Chicken, Tomatoes, and Fennel

  • Author: Ruthy Kirwan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: serves 4 1x

Description

The sweet flavor of roasted cherry tonmatoes pulls this whole dish together, and the heat of the ingredients wilts the arugula at the very end of the cooking process. This dish makes a great prepped meal; prep and store the chicken, seasonings, fennel and tomatoes in a large sealable freezer-safe bag until ready to cook (can last up to 3 months in the freezer)


Scale

Ingredients

2 teaspoons dried oregano

2 teaspoons dried basil

2 teaspoons dried onion flakes

½ teaspoon dried garlic

½ teaspoon dried marjoram

½ teaspoon kosher salt

¼ teaspoon ground pepper

4 tablespoons olive oil

2 pounds bone-in chicken thighs

1 pint cherry tomatoes

1 fennel bulb, trimmed and sliced

2 cups arugula


Instructions

Italian-rubbed cherry tomato and chicken thighs

Ingredients:

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • 2 teaspoons dried onion flakes

  • ½ teaspoon dried garlic

  • ½ teaspoon dried marjoram

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • 2 pounds bone-in chicken thighs

  • 1 pint cherry tomatoes

  • 1 fennel bulb, trimmed and sliced

  • 4 tablespoons olive oil

  • 2 cups arugula

 

Instructions:

 

  1. Preheat the oven to 400*F. Combine the dry seasonings, chicken, cherry tomatoes, fennel slices, and olive oil in a large bowl and toss until the chicken, tomatoes, and fennel are evenly coated with seasonings and olive oil.

  2. Spread the chicken, cherry tomatoes, and fennel onto sheet pan, leaving a few inches of space between each piece of chicken. 

  3. Place the pan in the oven and bake 20-25 minutes or until the fennel has begun to brown, the tomatoes have wilted, and the chicken is completely cooked through, is no longer pink when you cut into it, and registers 160*F od a meat thermometer. 

  4. Remove from the oven and toss with arugula, letting the heat of the cooked ingredient wilt the greens. Serve hot.


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