Sheet pan chicken with apples
I love making my whole dinner on one sheet pan. Line it with parchment and you have a delicious dinner with super easy cleanup.

Yield: 4 to 6 servings
2 teaspoons fennel seeds
3 pounds bone-in, skin-on chicken thighs
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1½ cups)
1 medium fennel bulb, remove the outer leaves, cored and thinly sliced (about 1 cup)
1 tart apple, such as Granny Smith, halved, cored, and cut into 8 wedges
4 sprigs rosemary
Flaky salt, for serving

Step 1
Heat oven to 425 degrees. 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.
Step 2
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.
Step 3
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.

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