Sheet Pan Chicken with Acorn Squash and Fennel
Delicious winter baked tray of vegetables with chicken, perfect for dinner during the week or entertainment.
Servings: 6 servings
Calories: 533kcal
Equipment
Ingredients
- 3 pounds chicken parts legs, thighs, wings, breast or a mixture of them
- 1 fennel bulb
- 2 medium apples
- 10 garlic cloves
- 3 medium acorn squash
- 1 teaspoon fennel seeds
- 1 tablespoon fresh chopped tarragon or 1 teaspoon dried tarragon
- 1 cup apple cider
- 2-3 tablespoons of olive oil
Instructions
- Preheat the oven to 350F/180C.
- Remove the fennel core. Slice the fennel thinly using a sharp knife or a mandolin. Core the apples and cut them into segments. Do not peel the apples.
- Peel the garlic cloves. Cut the acorn squash into rings and remove the seeds.
- Scatter the fennel, apples, squash, and garlic in a roasting dish. Place the pieces of chicken on top.
- Add the fennel seeds, tarragon, and apple cider to the tray and the olive oil. Sprinkle with salt and pepper. Toss everything to coat.
- Bake for 40 mins and serve.
Notes
- Squash Alternatives: If you can't find acorn squash, butternut or delicata squash are excellent substitutes. Adjust cooking time as needed depending on the thickness of the slices.
- Fennel Flavor Tip: If you're not a fan of fennel's licorice flavor, try using leeks or onions for a milder taste.
- Chicken Cuts: This recipe works with any cut of chicken—thighs, legs, wings, or breasts. For a quicker cooking time, use boneless, skinless chicken. Sausages or even pieces of pork work as well.
- Apple Cider Substitutes: If you don't have apple cider, apple juice, white wine, or chicken broth can be used for a different but equally delicious flavor.
- Extra Crispiness: For crispy chicken skin, broil the dish for the last 5 minutes of cooking. Watch closely to avoid burning.
- Make It Meatless: Omit the chicken for a hearty vegetarian side dish, perfect alongside roasted pork or grilled sausage.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 41g | Protein: 32g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 139mg | Potassium: 1366mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1142IU | Vitamin C: 36mg | Calcium: 140mg | Iron: 4mg
