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Roasted Lemon-Thyme Chicken with Yams & Fennel
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This fantastic one-pan wonder gets a huge flavor kick from an easy lemon-thyme marinade. Chicken thighs stay juicy and are wonderful with a mix of tasty roasted veggies. Prep everything ahead of time, spread on a baking sheet, and have dinner ready in a snap!

Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories: 1123 kcal
  • 4 tsp minced garlic
  • 4 tsp chopped fresh thyme
  • 2 tbsp dry white wine
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • ¼ tsp black pepper
  • 1 lb boneless skinless chicken thighs
  • 2 small bulbs fennel 1 lb
  • 2 medium sweet potatoes 1 lb
  • 2 large shallots
  1. Preheat oven to 425 degrees. Line a baking pan with foil and spray with cooking spray. Combine garlic, thyme, white wine, lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl. Trim fennel fronds, chop coarsely, and reserve. Cut fennel bulbs into quarters through the core, leaving wedges intact. Cut sweet potatoes and shallots into thin wedges. Toss chicken and veggies with lemon-thyme marinade. Spread evenly across baking sheet and roast for 35-40 minutes or until chicken is cooked through and veggies begin to brown.
Recipe Notes

For additional flavor marinate the mixture overnight before roasting.

Nutrition Facts
Roasted Lemon-Thyme Chicken with Yams & Fennel
Amount Per Serving
Calories 1123 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 6g 30%
Cholesterol 430mg 143%
Sodium 5451mg 227%
Potassium 4136mg 118%
Total Carbohydrates 103g 34%
Dietary Fiber 25g 100%
Sugars 16g
Protein 99g 198%
Vitamin A 755.5%
Vitamin C 114.4%
Calcium 40%
Iron 55.4%
* Percent Daily Values are based on a 2000 calorie diet.

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