This a meal that I have been making for at least 5 years! It’s one of the recipes that helps me transition into fall cooking. It’s the fennel. Fennel is crunchy and sweet, and a bit of licorice flavor. This dish is a full of fall flavor, and comes together easily!

Sheet Pan Chicken Thighs with Fennel and Red Peppers

Course: Main Course


  • 2 large fennel bulbs sliced into 1 inch thick wedges
  • 2 medium red bell peppers cut into 1/2 in thick strips
  • 2 lemons halved crosswise
  • 4 tbsp olive oil extra virgin, divided
  • 2 tsp sea salt divided
  • 1 tsp black pepper divided
  • 10 chicken thighs bone-in, skin on
  • 1 tbsp fresh thyme chopped
  • 3 cups baby arugula


  • Preheat oven to 425 degrees
  • Toss the fennel, lemon and red pepper with 1T olive oil, 1t salt and 1/2t pepper on place onto a baking sheet
  • On a separate baking sheet, rub chicken thighs with remaning olive oil, salt and pepper and top with thyme
  • Place the vegetable mixture on the top rack, and chicken on the bottom rack for 35-40 minutes, you want the vegetables to begin to char. Switch the chicken and vegetable racks, and put the broiler on, until the chicken is cooked and golden brown (4-5 minutes) The temperature of the chicken shoud be 165 degrees F
  • Remove both trays from the oven, and add the arugula to the vegetable tray, and toss until wilted. Squeeze 1 roasted lemon over the vegetables, and serve with chicken and remaining lemons
  • Enjoy!