Active Time: 20 MinsTotal Time45 Mins
Yield: Serves 4
Crusty, toasty chunks of cornbread team up with juicy chicken thighs and tender roasted fennel, apples, celery, and carrots in this wonderful sheet pan supper. Whether your cornbread is store-bought or homemade, make sure that it is not overly sweet. Cut the apple and vegetables as directed so that they all cook in the same amount of time.
- 8(6-oz.) bone-in, skin-on chicken thighs
- 4 tablespoons olive oil, divided
- 3 teaspoons kosher salt, divided
- 1 3/4 teaspoons chopped fresh thyme (divided), plus 5 whole sprigs
- 1 1/2 teaspoons black pepper, divided
- 1fennel bulb, cut into 1-inch pieces (1 1/2 cups)
- 1red onion, cut into 8 wedges
- 1Honeycrisp apple, cut into 1 1/2-inch pieces (3/4 cup)
- 2celery stalks, cut at an angle into 1/2-inch slices (3/4 cup)
- 2carrots, peeled and cut into 1/3-inch slices (3/4 cup)
- 8 ounces cornbread, cut into 1-inch cubes (about 4 cups)
How to Make It
Preheat oven to 400°F. Rub chicken thighs with 1 tablespoon of the oil, 1 1/2 teaspoons of the salt, and 3/4 teaspoon each of the chopped thyme and pepper. Place chicken on a baking sheet lined with aluminum foil. Bake 15 minutes. (Chicken will not be cooked through.)
Meanwhile, combine fennel, onion, apple, celery, carrots, thyme sprigs, 2 tablespoons of the oil, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and remaining 1 teaspoon chopped thyme in a large bowl; toss to coat. Arrange vegetable mix evenly around chicken. Bake at 400°F until vegetables are almost tender, about 20 minutes.
Toss cornbread with remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1⁄4 teaspoon pepper. Arrange around chicken; bake at 400°F until a thermometer inserted in thickest portion of chicken registers 165°F, about 5 minutes. Increase oven temperature to broil; cook until chicken and cornbread are golden brown, 4 to 5 minutes.
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