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one golden skin-on roasted chicken breast half beside softened fennel wedges and white cannellini beans with light pan juices on a plain plate, with no lemon slices or garnish
Rachel Kim

Sheet Pan Lemon Chicken

Bone-in breast halves need enough oven time to soften fennel wedges and brown their own skin, so this is the tray for a larger piece of chicken rather than thin cutlets that would finish before the vegetables. Add the white beans late to catch the lemony pan juices without drying out through the entire roast, and check the meat away from the bone so the thermometer tells you what is happening in the thickest part of the breast.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 bone-in skin-on split chicken breast halves 12 to 14 oz each
  • 1 medium fennel bulb stalks removed and bulb cut into 1/2-inch wedges
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 1/2 tbsp olive oil divided
  • 1 tsp finely grated lemon zest
  • 2 tbsp fresh lemon juice divided
  • 2 garlic cloves finely grated
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 2 tbsp water

Method
 

  1. Heat the oven to 425°F and line an 18-by-13-inch rimmed sheet pan with foil. Toss fennel with 1/2 tablespoon oil and 1/4 teaspoon salt and spread across the center.
  2. Pat chicken dry. Rub with remaining oil, lemon zest, garlic, thyme, pepper and remaining salt, then set skin-side up with the fennel around the pieces.
  3. Roast for 25 minutes. Mix beans with 1 tablespoon lemon juice and the measured water, then spoon around the chicken and turn the exposed fennel wedges.
  4. Roast for 15 to 20 minutes more until the thickest breast meat reaches 165°F and fennel is tender. Check temperature away from the bone.
  5. Rest chicken for 5 minutes. Drizzle remaining lemon juice over the beans and fennel and serve 1 breast half with half the vegetables and beans per portion.