This tasty decadent Sheet-Pan Tomato Lemon Chicken with Fennel and Onions is the perfect weeknight meal. It takes 15 minutes to prep and leaves behind very little cleanup. It’s also, gluten-free, Whole30, and dairy-free.
My grandmother was notorious for creating dishes smothered in vegetable juice or tomato sauce. Everything she made we devoured. So, this recipe is inspired by my amazing grandmother and true chef in the family.
I was craving some chicken this week and honestly was so exhausted from the week that I wanted something super easy, quick to make, didn’t take a ton of time to prep, and left me with very little cleanup. I had the chicken in my freezer and almost ALWAYS have fennel on hand which led to me to create this tasty recipe.
Fennel, if you haven’t had it yet, is a delicious vegetable that can be eaten cooked or raw and has a subtle licorice flavor. I love to add it to baked foods or toss it in a salad. In fact, I have THIS Fennel Apple salad that is always a staple in my household. Next time you’re at the store, pick one up and give it a try. Also, don’t throw away the stems…I like to freeze mine and use it to make vegetable broth. YUM!
Recipe Ingredients and Substitutes
- 3-4lb chicken cut into 8 pieces: I used chicken cutlets because it’s thin and won’t take too long to bake and sometimes I just don’t want the skin-on. But feel free to use a whole roasted chicken or any cut of the chicken you prefer. Just be sure to adjust the baking time accordingly.
- Vegetable Juice: I have tested this recipe with both vegetable juice and tomato sauce. Both are amazing but what I like about the vegetable juice is it’s more liquidy. But both are truly amazing. I prefer you buy pure vegetable juice found in a juice aisle made with real veggies instead of V8 juice which contains a lot of fake and not-so-good ingredients.
- Fennel (fresh and dried): Love a fresh crunch from the fennel. You can sub for potatoes or add potatoes to this dish.
- Dried Oregano: This just adds a slight pop of earthy flavor.
- Lemon Juice: the citrus in here is amazing. I will use anywhere from 1/2 to a whole lemon juice.
- Onions: you gotta have the onions in this dish. This is the flavor right here with the onions and fennel and lemon.
- Paprika: this gives it a nice smoky flavor.
- Garlic: 3-4 cloves nicely grated for a great subtle flavor. I love garlic so the more the merrier.
The key to making this taste and look good here is to give the chicken a little massage. Add all the ingredients in a sealable bag, massage, and marinate for about an hour or two. If you don’t have time, allow for it to set for at least 30 minutes while the oven preheats.
Related Recipes:
- Sheet Pan Tarragon Chicken with Fennel and Leeks
- Potato Fennel Leek soup
- Spring Fennel Crusted Halibut
- Fennel Apple Salad
If you give this recipe a try, please let me know what you think by commenting below.
XO,
Natalie
Sheet-Pan Tomato Lemon Chicken with Fennel and Onions
Sheet-Pan Tomato Lemon Chicken with Fennels and Onions
Equipment
- bakin dish
Ingredients
- 1 3-4lb chicken cut into 8 pieces
- 1 ¼ cup vegetable juice
- 1 tbsp olive oil
- 2 yellow onions sliced
- 2 fennel bulbs halved and sliced (save from fronds for garnish)
- 1 lemon juiced
- 3/4 tsp lemon pepper
- 1 tbsp fennel seeds
- 1 tsp dried oregano
- 1 tsp paprika
- 3 grated garlic cloves
- salt and pepper to taste
Instructions
- Preheat oven to 400°
- In a large ziplock bag, add the chicken, vegetable juice, lemon juice, fennel seeds, grated garlic, oregano, salt, pepper, and paprika. Seal it up letting all the air out and mix it well. Marinate for about 1-2 hours in thr fridge.
- On a baking sheet, add the sliced fennel and onions. Then, drizzle with 1/5 tbsp of olive oil, salt and pepper to taste, and lemon pepper. Mix up and spread evenly.
- Arrange the chicken on top of the fennel and onions on the baking dish.
- Pour the remaining sauce in the ziplock bag on top of the chicken and bake for about 30-40 minutes depending on the size of your pieces.
- Garnish with fennel fronds and serve.