Sheet-Pan Orange Fennel Chicken Thighs
Fast-roasted chicken thighs with sweet-tart Cara Cara oranges and fennel feel very California in early March. Crispy-edged potatoes soak up the pan juices, and the whole meal tastes bright, savory, and just a little elegant for a weeknight.
Back to full listIngredients
- 365 by Whole Foods Market boneless skinless chicken thighs 1 pack, about 1 lb $6.49
- Organic fennel bulb 1 bulb, trimmed and sliced $2.79
- Yellow potatoes 1 lb $1.69
- Cara Cara orange bag 2 oranges from bag, sliced $5.99
- Yellow onion 1/2 onion, sliced $1.99
- Lemon 1 $0.99
- Organic rosemary 1-2 tsp chopped, or a small sprig $2.99
- Organic garlic 2 cloves, minced $6.99
- Olive oil 2 tbsp pantry
- Salt and black pepper to taste pantry
- EDNA VALLEY Sauvignon Blanc, 750 ML 1 bottle 11.99
Instructions
- Prep the oven to 425°F. Cut 1 pound yellow potatoes ($1.69/lb) into 1-inch pieces, slice 1 organic fennel bulb ($2.79), slice 1/2 yellow onion (from $1.99 each), mince 2 cloves organic garlic (from $6.99), chop 1 to 2 teaspoons organic rosemary (from $2.99), and slice 2 Cara Cara oranges (from $5.99 bag). Halve 1 lemon ($0.99).
- Toss the 1 pound yellow potatoes, sliced fennel, sliced 1/2 yellow onion, 1 tablespoon olive oil, half the minced garlic, half the rosemary, 3/4 teaspoon salt, and a few grinds of black pepper on a sheet pan or roasting dish.
- Roast the vegetables for 15 minutes so the potatoes get a head start.
- While the vegetables roast, pat dry 1 pack boneless skinless chicken thighs, about 1 pound ($6.49). Rub with 1 tablespoon olive oil, the remaining minced garlic, the remaining rosemary, 1/2 teaspoon salt, black pepper, and the juice of 1/2 lemon.
- Remove the pan, nestle the chicken thighs among the vegetables, and tuck in the 2 sliced Cara Cara oranges. Squeeze the remaining 1/2 lemon over everything.
- Return the pan to the oven and roast 18 to 22 minutes more, until the chicken is cooked through and the potatoes are tender and browned.
- Rest the chicken 5 minutes before serving. Spoon the orange-fennel pan juices over the chicken and potatoes.
Cook time: 40 minutes
Estimated cost: $16-20
Health notes: About 650-750 calories per serving. High in protein, with fiber and vitamin C from fennel and oranges. Using chicken thighs keeps the meat flavorful; trimming excess skin or fat can lighten it further.
Drink pairing: A juicy Pinot Noir works beautifully with the roasted chicken and fennel, while a dry Sauvignon Blanc is great if you want to lean into the citrus and herbal notes.
Wine picks:
- EDNA VALLEY Sauvignon Blanc, 750 ML 11.99 1 bottle
- LA CREMA Sonoma Coast Pinot Noir, 750 ML 24.99 1 bottle
Why it works: For Sheet-Pan Orange Fennel Chicken Thighs, I’d lean toward fresh, bright wines that echo the orange and fennel while staying gentle enough for roasted chicken. Since this is a weeknight-but-elegant meal for 2, one 750 ml bottle is the right size. The best fit is Sauvignon Blanc for citrus, herbal lift, and acidity; Pinot Noir is the best red option because it’s light-bodied enough not to overpower the fennel and orange.