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Sheet Pan Lemon Chicken on a plate
Rachel Kim

Sheet Pan Lemon Chicken

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