Sheet-Pan Tomato Lemon Chicken with Fennels and Onions
Savory, decadent Sheet-Pan Tomato Lemon Chicken with Fennels and Onions that only takes 15 minutes to prep and very little cleanup afterward. Gluten-free, Whole30, and Dairy-Free.
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.