Italian Chicken Sheet Pan Bake with Fennel and Tomato
Recipe tags: italian-herb base, easy difficulty, main, chicken, roast
|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||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|
Preheat oven to 425˚F.
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.
Arrange chicken and vegetables in single layer on parchment paper–lined baking sheet, drizzling any remaining sauce over top.
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.
Tip: Add a handful of black pitted olives to pan for depth of flavor.