Lemon Fennel Sheet Pan Chicken

Weekday dinners can be a burden for most people. Life has become so busy that finding time to have a weeknight meal that isn’t out of a takeout container can be difficult.  Luckily, the popularity of “sheet pan dinners” has made that struggle a thing of the past. Cue this Lemon Fennel Sheet Pan Chicken recipe!

Sheet pan dinners are just that, a dinner that can be cooked on one sheet pan in the oven. Simple prep, minimal clean up, and the variety to these meals are endless.

In my Sausage and Squash Pasta Toss post, I included shopping tips on how to keep your kitchen stocked up for throwing together delicious meals. The same principal applies here! Choose a protein, assorted veggies, and a flavor profile to work with. Place it all on a pan with marinade, oil, or sauce and bake until everything is cooked through.

This specific recipe came about after I had made some Garlic Confit (slow roasted garlic that is a perfect addition to any meal, dressing, or bread topping) and wanted to showcase the lemon and fennel I had on hand.

Lemon Fennel Sheet Pan Chicken

Lemon Fennel Sheet Pan Chicken

I paired chicken, lemon, fennel, shallot, garlic confit, and fresh dill with olive oil and seasoning. I then baked it at 350 for ~40 minutes until the chicken was cooked through. What resulted was healthy baked chicken and a mixture of veggies that caramelized and melted into eachother and the garlic. I paired the meal with couscous that I jazzed up with some dill, lemon juice, and toasted almonds. It went perfectly with the flavors already in the chicken dish.

What are some of your favorite weeknight hacks for healthy meals?

Lemon Fennel Sheet Pan Chicken

  • Servings: 4
  • Print

A kitchen hack of placing all ingredients on a sheet pan and then baking, this “sheet pan dinner” brings all the flavors of Italy together for a perfect weeknight meal.



  • 4 chicken breasts (or a mixture of breast and thigh)
  • 2 large shallots, sliced
  • 2 large lemons
  • 1 bulb of fennel, trimmed and sliced
  • 3 tbs garlic confit and oil
  • Fresh parsley
  • Fresh dill
  • Salt and pepper


  1. Preheat oven to 350 degrees.
  2. Place chicken on large sheet pan and season with salt and pepper.
  3. Arrange the sliced shallots and fennel bulb around chicken on pan.
  4. Drizzle the oil and garlic confit cloves over the veggies and chicken. Toss to coat (add more oil if needed).
  5. Bake at 350 degrees for 30-45 minutes. Chicken should read 165 degrees when finished cooking. Cooking times may vary depending on size of chicken breasts.
  6. When cooled, sprinkle chopped parsley and dill over the pan and season with salt and pepper to taste if needed.
  7. Serve with your favorite side dish and enjoy!

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