How do we feel about a roasted caramelized chicken dish with fennel ? Bonus points for being a sheet-pan dinner, makes cleaning up easier. Scroll down to get the recipe of this amazing chicken recipe ?

One of my best tips for meal planning on a daily basis is prepping ahead what can be. In this recipe you can prep the marinade AND marinate the chicken the day before. It'll even make the chicken and fennel taste better, the flavors will be really infused in the meat.

Why do I add cilantro and fresh chili ? The marinade is on the sweet side with the honey so I balance it out with some freshness from the cilantro and heat from the chili.

Regarding the baking time, if you have a big fennel, slice it thinly. It'll cook quicker. With my convection oven, 30 minutes at 180°C/350°C is enough to get a golden and cripsy chicken as well as tender fennel.

What can you serve it with ? We're team rice here. But you can also serve it with a nice potato mash, especially with the cooking juice drizzled on top. Feel free to choose whatever you like best !

Roasted caramelized chicken with fennel (serves 3) :

• 3 chicken thighs
• 1 fennel bulb
• 4 tbsp olive oil
• 3 garlic cloves
• 2 tbsp honey
• 1 tsp sesame seeds
• Juice of a lemon
• Cilantro
• 1 chili
• Salt and pepper

Prep the marinade by mixing in a bowl : olive oil, grated garlic, honey, sesame seeds, lemon juice. Season generously with salt and pepper.

Slice the fennel.

Put the fennel and chicken into a ziplock bag, pour the marinade over. Zip the bag and shake/massage it to coat the fennel and chicken in the marinade. Let it marinate for 2 hours at least, overnight is better.

Preheat the oven at 180°C/350°F.

Put the fennel on a parchment paper covered baking sheet, place the chicken on top of the fennel and pour the leftover marinade from the bag over the chicken pieces. Bake for 30 to 40 minutes.

Chicken must be golden and caramelized and the fennel must be tender. Watch the caramelization carefully, it can burn quickly !

Put the chicken and fennel in a service plate, get all the drippings from the sheetpan in a bowl.

Garnish with chopped cilantro, sliced chili and cooking juice.

Serve over basmati rice or mash potatoes.