Sheet Pan Italian Chicken with Cherry Tomatoes and Fennel
Sheet pan Italian chicken thighs, fennel, and cherry tomatoes tossed in a seasoning blend of basil, oregano, marjoram and garlic powder.
Servings: 4
Equipment
Ingredients
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried onion flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 pounds bone-in skinless chicken thighs
- 12 ounces cherry tomatoes
- 1 fennel bulb trimmed and sliced
- 4 tablespoons olive oil
- 5 ounces arugula
Instructions
Prep Ahead:
- Slice the fennel into strips and toss with chicken, seasonings, and tomatoes. Store in a resealable bag or container.
Prepare From Prepped:
- If frozen, thaw in the fridge overnight.
- Preheat oven to 400*F and spread contents of the bag with the chicken on a sheet pan, leaving a few inches of space between the pieces of chicken.
- Place in the oven and bake for 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 on a meat thermometer.
- Remove from the oven and toss with arugula, letting the heat of the cooked ingredients wilt the greens.
Make From Fresh:
- 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.
- Spread the chicken, cherry tomatoes, and fennel onto sheet pan, leaving a few inches of space between each piece of chicken.
- 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 on a meat thermometer.
- Remove from the oven and toss with arugula, letting the heat of the cooked ingredient wilt the greens.
- Serve hot.
Notes
Sheet pan roasted chicken thighs, fennel, and cherry tomatoes tossed in a seasoning blend of basil, oregano, marjoram and garlic powder. This dish can go prepped into the freezer. Freezing and then cooking the fresh tomatoes will mean they might be more wilted once they are thawed and then roasted, but it shouldn’t disrupt the flavor of the dish.