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Sheet-Pan Chicken with Apple, Fennel and Onion
Ingredients
  • 2 teaspoons fennel seeds
  • 2½ to 3 pounds bone-in, skin-on chicken thighs, patted dry
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 medium yellow onion, thinly sliced (about 1½ cups)
  • 1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
  • 1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
  • 4 sprigs rosemary
  • Flaky salt, for serving
Steps
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