2019-02-01_Southern_Living

THE SL KITCHEN

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FEBRUARY 2019 / SOUTHERNLIVING.COM

102

Sheet Pan Chicken

with Dressing

ACTIVE 20 MIN. - TOTAL 45 MIN.

SERVES 4|

8 (6-oz.) bone-in, skin-on

chicken thighs

4 Tbsp. olive oil, divided

3 tsp. kosher salt, divided

1 3 ⁄ 4 tsp. chopped fresh thyme

(divided), plus 5 whole sprigs

1 1 ⁄^2 tsp. black pepper, divided

1 fennel bulb, cut into 1-inch

pieces (1^1 ⁄ 2 cups)

1 red onion, cut into 8 wedges

1 Honeycrisp apple, cut into

1 1 ⁄ 2 -inch pieces (^3 ⁄ 4 cup)

2 celery stalks, cut at an angle

into^1 ⁄ 2 -inch slices (^3 ⁄ 4 cup)

2 carrots, peeled and cut into

(^1) ⁄ 3 -inch slices ( (^3) ⁄ 4 cup)
8 oz. cornbread, cut into 1-inch
cubes (about 4 cups)

1. Preheat oven to 400°F. Rub chicken
   thighs with 1 tablespoon of the oil, 1^1 ⁄ 2
   teaspoons of the salt, and^3 ⁄ 4 teaspoon
   each of the chopped thyme and pepper.
   Place chicken on a baking sheet lined
   with aluminum foil. Bake 15 minutes.
   (Chicken will not be cooked through.)


2. Meanwhile, combine fennel, onion,
   apple, celery, carrots, thyme sprigs,
   2 tablespoons of the oil, 1 teaspoon of
   the salt,^1 ⁄ 2 teaspoon of the pepper, and
   remaining 1 teaspoon chopped thyme
   in a large bowl; toss to coat. Arrange
   vegetable mix evenly around chicken.
   Bake at 400°F until vegetables are
   almost tender, about 20 minutes.


3. Toss cornbread with remaining 1
   tablespoon oil,^1 ⁄ 2 teaspoon salt, and

(^1) ⁄ 4 teaspoon pepper. Arrange around
chicken; bake at 400°F until a thermo-
meter inserted in thickest portion
of chicken registers 165°F, about 5
minutes. Increase oven temperature to
broil; cook until chicken and cornbread
are golden brown, 4 to 5 minutes.
PREP TIP
Cut the apple
and vegetables as
directed so they all
cook in the same
amount of time.