Sheet Pan Chicken with Fennel, Dates, + Cauliflower
INGREDIENTS
~1.5 pounds bone-in skin-on chicken (I used 5 drumsticks but you can also use chicken thighs)
3 large cloves of garlic, chopped
1/4 teaspoon chopped fresh thyme leaves
1 tablespoon olive oil
Juice from 1/2 orange
1 lemon
Paprika
3/4 teaspoon fine grain sea salt
Black pepper to taste
Red chili flakes to taste
1 fennel bulb, tops and bottoms trimmed
1/2 large cauliflower, cut into florets
2-3 large shallots, peeled and quartered
3-5 pitted dates, halved
METHOD
Chop three cloves of garlic, remove the leaves from approx. three stems of thyme and chop to yield 1/4 teaspoon chopped thyme leaves, cut one lemon in half, slice one fennel bulb, cut 1/2 cauliflower into florets (see notes below), halve or quarter 2-3 shallots (depending on how large they are), and halve 3-5 pitted dates.
In a bowl, combine chicken, chopped garlic, chopped thyme leaves, 1 tablespoon olive oil, juice from 1/2 orange, juice from 1/2 lemon, a good sprinkle of paprika, 3/4 teaspoon sea salt, black pepper to taste, and red chili flakes to taste. Mix together. If you have time to let it marinade, I encourage it (marinade in the fridge for a couple of hours and then bring to room temp on the counter before putting in the oven). If not, continue straight to the next step.
Preheat oven to 425 degrees F and line a large baking sheet with aluminum foil and then parchment paper (to prevent leakage).
Place cauliflower florets, sliced fennel, shallots, and dates on the sheet tray. Drizzle with a good glug of olive oil (cauliflower needs enough oil in order to brown) and season with salt (don’t be shy but also don’t go overboard) and pepper. Use your hands to massage the oil into the veggies and then spread in an even layer.
Make enough holes in the veggies to arrange the chicken and the other lemon half and pour the marinade over the chicken and veggies.
Roast for about 35 minutes, flipping halfway. The internal temp of the chicken should read 165 F. I like to broil for a few minutes at the end to get everything nice and golden.
Remove from the oven, squeeze the roasted lemon all over and enjoy!
