Sheet-Pan Chicken Thighs with Rainbow Carrots, Sweet Potatoes & Fennel

One pan, one hot oven: crisp chicken thighs roasted over rainbow carrots, sweet potatoes and fennel, finished with a little honey butter.

Serves: 4 · Total time: 55 min

From this delivery

• 1 bunch mixed rainbow carrots, scrubbed and halved lengthwise (quartered if thick)
• 2 sweet potatoes, cut into 1-inch chunks
• 1 fennel bulb, cut into 8 wedges through the core (save the fronds)

Recommended Iron & Acre additions

• Pasture-raised chicken thighs
• Local raw linden honey
• Cultured butter

From your pantry

• Olive oil
• Kosher salt and black pepper
• 1 teaspoon smoked paprika or dried thyme (optional)

Method

1. Heat the oven to 425°F. Pat the chicken thighs dry and season all over with salt, pepper and paprika or thyme, if using.
2. On a large sheet pan, toss the carrots, sweet potatoes and fennel with 2 tablespoons olive oil and a good pinch of salt. Spread them out in a single layer.
3. Nestle the chicken thighs among the vegetables. Roast for 30–40 minutes, until the chicken reaches 165°F and the vegetables are tender and browned at the edges.
4. Melt 2 tablespoons butter with 1 tablespoon honey. Spoon it over the vegetables, toss gently, and return the pan to the oven for 5 minutes.
5. Finish with chopped fennel fronds and flaky salt, and serve straight from the pan.

See the October 29 delivery guide for the rest of this delivery’s vegetables.