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+ servings

Sheet Pan Chicken with Roasted Plums, Potatoes and Onions

A simple sheet pan style of cooking chicken
Prep Time15 mins
Cook Time45 mins
Marinating1 d
Total Time1 d 1 hr
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 4 people


  • Sheet Pan


  • 2 teaspoons fennel seeds
  • juice from orange or 2 tablespoons fresh lemon
  • 1 teaspoon grated orange zest or lemon
  • 2 teaspoons honey
  • 4 cloves garlic grated
  • hot red pepper flakes to taste
  • ¼ teaspoon ground allspice
  • 4 chicken thighs skin on, with bone
  • salt and pepper to taste
  • 2 ripe plums cut into ½ inch slices
  • 6 sprigs thyme
  • 1 medium red onion peeled and cut into ½ inch wedges
  • 8 small new potatoes
  • olive oil extra virgin - for drizzling
  • cup basil leaves torn


  • Using a small skillet over medium heat, add the fennel seeds and cook until fragrant. About 2 minutes. Don't let them burn.
  • Using a motar and pestle, ground until coarsley crushed. If you don't have a mortar and pestle, you can try using a cutting board and can. I decided to use my spice grinder and crush them to a powder.
  • Once toasted, add to a large bowl, big enough to add all the chicken pieces. Add the orange juice, orange zest, minced garlic, allspice, red pepper flakes and honey.
  • Season the chicken with salt and pepper and add to the bowl. Using a spatula, turn the chicken pieces to coat them with the marinade.
  • Add the plum slices and thyme sprigs. Give the chicken a quick stir, cover and refrigerate for at least 2 hours up to 24 hours.
  • Preheat the oven to 425°F when you are ready to start cooking.
  • In a rimmed sheet pan (or roasting pan) coated with spray oil or olive oil, add the chicken pieces. In between the chicken, add the plums, onions and potatoes.
  • If there is any liquid left in the bowl, spoon it out evenly over the chicken.
  • Drizzle a little olive oil or spray with canned olive oil. Season with salt and pepper.
  • Place in the preheated oven and roast for 45 minutes or until the chicken thighs are done.
  • To serve, plate the chicken pieces, spoon the plums and onions around the chicken and add the potatoes.
  • There most likely is going to be some pan juices in the pan. Spoon or drizzle the juices over the chicken.
  • Garnish with shredded basil and serve.