Chinese Five Spice Chicken
Chinese Five Spice Chicken is a chicken, apple, fennel sheet pan meal that cooks in under an hour that bastes with a savory five spice sauce.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs chicken thighs (bone-in, skin-on (See Note 1))
- 2 tbsp olive oil
- 1 fennel bulb ((with feathery stalks))
- 1 sweet potato (peeled and cut into 1/4" slices)
- 1 red onion (cut lengthwise into 1/4" slices)
- 2 Honey Crisp apples ((See Note 2))
- 1 tsp kosher salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 1/4 cup chicken stock
- 2 tbsp butter (melted)
- 1 tbsp honey
- 1 1/2 tsp Chinese Five Spice powder
- 1/4 tsp soy sauce
Instructions
- 1
Preheat oven to 425°F. Line a rimmed baking sheet with foil and spray with cooking spray. In a small bowl, combine chicken stock, butter, honey, Chinese Five Spice powder, soy sauce.
- 2
Cut off fennel stalks and reserve feathery leaves for garnish. Trim base of bulb and tough outer layers. Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into 1/4" wedges.
- 3
In a bowl toss the fennel, sweet potato, red onion and apple with oil. Arrange in a single layer on baking sheet and sprinkle with salt, black and red pepper flakes.
- 4
Arrange chicken on top, skin side up. Brush half of sauce on chicken. Roast 15 minutes, then baste again with sauce and any pan juices (use a bulb baster or wide spoon). Continue to roast until chicken is nicely browned and no longer pink at bone (cut to test or 165°F), 15 to 20 minutes more. Baste everything again and scatter reserved fennel leaves on top prior to serving.