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Italian Chicken Sheet Pan Bake with Fennel and Tomato

  • Preparation Time
    Prep:
    20 min.
  • Cooking Time
    Cook:
    25 min.
  • Serves
    Serves:
    6

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.