Italian Chicken Sheet Pan Bake with Fennel and Tomato

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Recipe tags: italian-herb base, easy difficulty, main, chicken, roast

Ingredients

Quantity	Ingredient
2 Tbsp	Better Than Bouillon^® Italian Herb Base
2 Tbsp	olive oil
2 Tbsp	tomato paste
2 Tbsp	balsamic vinegar
2	cloves garlic, minced
¼ tsp	salt
¼ tsp	black pepper
6	large bone-in, skin-on chicken thighs
1	bulb fennel, trimed and cut into 1-inch wedges
1	large red onion, cut into 1-inch wedges
2 cups	cherry tomatoes

Directions

1

Preheat oven to 425˚F.
2

In large bowl, stir together Culinary Collection Italian Herb, oil, tomato paste, vinegar, garlic, salt and pepper until blended. Add chicken, fennel, onion and tomatoes; toss until coated.
3

Arrange chicken and vegetables in single layer on parchment paper–lined baking sheet, drizzling any remaining sauce over top.
4

Bake for 25 to 30 minutes or until vegetables are tender and chicken is golden brown, cooked through and an instant-read thermometer registers 165˚F when inserted into the thickest part of chicken.
5

Tip: Add a handful of black pitted olives to pan for depth of flavor.

Print recipe

Recipes