I came across a recipe I clipped from a late issue of Sunset Magazine. Since our weather has been cooler, I was in the mood for a new dinner idea in order to use the oven and this was perfect. I went to a spice store recently where bought Chinese 5-spice. Bonus. It's a nice aromatic and made the kitchen smell good. Preheat oven to 425. Drizzle Olive Oil on a sheet pan to give a light coating. Rinse 8 Chicken Thighs and place on paper towels so they dry. Peel 1 Medium Sweet Potato and cut in 1/4" slices. Peel 2 Granny Smith Apples and section into 8 wedges each. Peel 4-5 Small Carrots and cut lengthwise. Peel 1 Large Red Onion and slice into 1/4" slices, keeping the rings intact. Clean 1 Bulb of Fennel and slice into 1/4" slices. (NOTE: 2 stores I visited were both out of fennel so it's not pictured). Place all the vegetables on the sheet pan in a single row or shingled if it's tight, then wiggle the Chicken thighs into the gaps.
In a small bowl, microwave to melt 2 TBL Butter and add to it 2 tsp Honey, 1 1/2 tsp Chinese 5-Spice. Coat the skin side of the thighs with the glaze. Place in hot oven. After 15 minutes, baste chicken with drippings. Cook for another 15-20 minutes until the chicken is golden browned and crispy.
This recipe showed the vegetables carmelized. There were quit a bit of drippings and carmelizing was not going to occur, so I made a quick decision, to place thighs on a plate and covered them lightly with foil to rest. I moved all of the vegetables to a new sheet pan and continued cooking for 15 minutes total, flip them all once halfway through the cooking process. Plate and serve hot.
This meal would be good either made in advance, while waiting for company to arrive, or even the day before. It could be warmed for 20 minutes in an oven preheated to 300.
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