Sheet Pan Chicken With Squash Fennel And Sesame Recipes

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SHEET-PAN CHICKEN WITH SQUASH, FENNEL AND SESAME



Sheet-Pan Chicken With Squash, Fennel and Sesame image

This recipe, created with the convenience of sheet pans in mind, has an effortless charm. Crisp-skinned chicken thighs and caramelized butternut squash get smokiness from chipotle and nuttiness from sesame seeds. The sweet flavors of the fennel and squash play off each other, while a generous sprinkling of lime juice adds a hit of acid for contrast. Feel free to swap butternut squash with your favorite fall squash. You can peel it before you cook, but you can also leave the skin on. Once roasted until tender, it'll release the squash easily when you eat it.

Provided by Nik Sharma

Categories     weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 large butternut squash, scrubbed (about 3 pounds)
2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice plus 1 lime, cut into wedges
2 tablespoons ground coriander
2 tablespoons sesame seeds
1 tablespoon ground fennel
1 teaspoon chipotle powder
Fine sea salt
2 tablespoons chopped cilantro or flat-leaf parsley

Steps:

  • Heat oven to 425 degrees. Trim and discard the ends of the squash, and halve the squash lengthwise. Scrape out and discard the seeds and pulp, then slice 3/4-inch thick. Place slices in a large mixing bowl.
  • Pat the chicken thighs dry with clean paper towels and add them to the squash.
  • In a small bowl, mix the olive oil, lime juice, coriander, sesame, fennel and chipotle. Drizzle the mixture over the chicken and squash. Season with salt and toss to coat evenly.
  • Spread the squash in a single layer on a large rimmed sheet pan. Place the chicken thighs skin-side up on top of the squash and roast until the internal temperature of the chicken reaches 165 degrees and the skin of the chicken and the squash turns golden brown, at least 30 minutes. Let rest for 5 minutes.
  • Transfer the chicken and squash to a serving dish. Sprinkle the cilantro on top and serve immediately with lime wedges on the side.

SHEET-PAN CUMIN CHICKEN THIGHS WITH SQUASH, FENNEL, AND GRAPES



Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes image

Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.

Provided by Anna Stockwell

Categories     Chicken     Low Fat     Kid-Friendly     Low Cal     Mint     Fennel     Squash     Healthy     Low Cholesterol     Sheet-Pan Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 13

1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4" half moons
1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4" wedges with core intact
1/2 pound seedless red grapes (about 1 cup)
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 pounds)
1/4 cup torn fresh mint leaves
Special equipment:
An 18x13" rimmed baking sheet

Steps:

  • Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer.
  • Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking.
  • Divide chicken, fruit, and vegetables among 4 plates and top with mint.

CHICKEN FENNEL BAKE



Chicken Fennel Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 fennel bulbs, trimmed
Kosher salt and freshly ground black pepper
5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 cup baby carrots
6 chicken thighs

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with foil.
  • Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
  • Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
  • Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH



Sheet Pan Mustard Chicken with Roasted Butternut Squash image

This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss everything together and bake!

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9

cooking spray
¼ cup olive oil, divided
2 tablespoons Dijon mustard
2 tablespoons apple cider
4 skinless, boneless chicken breasts
1 ½ teaspoons crushed rosemary
salt, divided
1 teaspoon ground black pepper, divided
5 cups cubed butternut squash

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  • Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
  • Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
  • Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 23.7 g, Cholesterol 67.2 mg, Fat 16.6 g, Fiber 3.7 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 1127.5 mg, Sugar 4.7 g

SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL



Sheet-Pan Chicken With Sweet Potatoes and Fennel image

This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon - which you'll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don't be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.

Provided by Yewande Komolafe

Categories     dinner, weekday, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 1/2 to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
1/2 cup olive oil
Kosher salt
2 medium sweet potatoes, cut into 1-inch pieces (about 1 1/4 pounds)
1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
1/4 cup white wine vinegar
1 lemon, zested, plus 2 tablespoons juice
1 tablespoon Dijon mustard
1 garlic clove, grated
1 1/2 teaspoons black pepper, plus more to taste
1 cup crumbled or grated pecorino cheese
1/4 cup parsley, leaves and tender stems
4 cups leafy greens, such as baby spinach or torn kale (optional)

Steps:

  • Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
  • In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
  • Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
  • As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
  • Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
  • To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

Nutrition Facts : @context http, Calories 983, UnsaturatedFat 44 grams, Carbohydrate 19 grams, Fat 65 grams, Fiber 4 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1179 milligrams, Sugar 5 grams, TransFat 0 grams

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