Holy smokes you guys…if you are looking for a quick and easy dinner with very minimal cleanup, look no further. This Sheet Pan Chicken Tarragon with Fennel and Leeks will knock your socks off. Seriously, probably the BEST sheet pan meal I’ve had in a very long time.

Tarragon is one of those underused herbs packed with so much flavor. It pairs so nicely with chicken and seafood dishes and something I think everyone will love. The next time you’re at the grocery store, pick some up and give it a go.

This sheet pan meal is packed with so much lemon (my favorite), and flavor. I wanted to pair the chicken with something light, flavorful, and unique so enter the leeks and fennel. I grew up eating fennel and absolutely love it. You can eat it raw or cooked. It has that slight hint of licorice like the tarragon, and packs a punch of flavor.

Not in the mood for chicken? This Sheet Pan Chicken would be so amazing with Cod, Halibut, or any whitefish. This meal is gluten-free, dairy-free, and whole30.

Related Post: Fennel Apple Salad

The perfect spring meal that will surely be on your weekly rotation. Hope you enjoy it as much and my family and I did.

XO,

Natalie

Sheet Pan Chicken Tarragon with Fennel and Leeks

This quick and easy chicken tarragon dinner is the simplest dinner for weeknight meals with very little clean-up.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Servings 4

Ingredients

4 Chicken Cutlets
2 Packs of Fresh Tarragon about 1oz
12 oz Bag Green Beans
2 lemons zested and juiced
1/4 plus 2 tbsp of Avocado Oil
2 Garlic Cloves Minced
1 Fennel Halved then Sliced (Remove the 1st outer layer)
1 Leek Halved and Sliced and rinsed well
Salt and Pepper to taste

Instructions

Preheat oven to 450
In a large bowl, mix together the avocado oil, 2 lemons juiced, 1 1/2 lemons, zested (reserve the other half zest for later), salt, pepper, tarragon (reserve 1 tbsp for later), and garlic.
Add the green beans into the lemon mixture and toss well. With tongs, add the green beans onto a large baking sheet. Be sure to reserve the liquid.
Add the fennel and leeks to the lemon mixture and remove it with tongs and place on a baking sheet.
Then add your chicken cutlets to the lemon mixture. Mix well and place onto the baking sheet with the veggies
Add the other 1/2 of that lemon zest, fennel fronds, tarragon, and a dash more of salt and pepper
Roast everything for about 20 minutes or until chicken is cooked through.
Serve with potatoes or rice or just as is. Enjoy!