Sheet-pan Garlic Ginger Chicken on Fennel and Leeks

Serves 6, takes 30 minutes to make with minimal prep. This sheet-pan chicken recipe is full of flavor, it is actually better the next day for leftovers. Enjoy with Coconut-Cashew Rice recipe.

Instructions

  • Set a rack in the upper-third of the oven and preheat the oven to 425°F.
  • In a small sauté pan over medium heat, heat 3 tablespoons of the canola oil. Add the garlic, ginger, scallions and jalapeno stirring continuously for 2 minutes. Season with 1 teaspoon of salt and fresh cracked black pepper. Set aside to cool.
  • Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Pour sautéed garlic and ginger over chicken and massage thoroughly. Place the fennel bulbs, leeks, garlic, jalapeño pepper quarters, 1 teaspoon salt, fresh cracked black pepper and ¼ cup canola oil on a sheet pan and toss until all the ingredients are well oiled and seasoned.
  • Place marinating chicken on vegetables. Roast for 30 minutes. Remove pan from the oven and switch the oven to broil. Return the sheet pan chicken with vegetable in the oven to broil or until the chicken is lightly charred and crispy for 3-5 minutes. Serve with steamed rice or butter whipped potatoes.
  • Place marinating chicken on vegetables. Roast for 30 minutes. Remove pan from the oven and switch the oven to broil. Return the sheet pan chicken with vegetable in the oven to broil or until the chicken is lightly charred and crispy for 3-5 minutes. Serve with steamed rice or butter whipped potatoes.

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