Sheet Pan Chicken with Coriander, Orange + Fennel

The Cooking Doc®
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Course Main Course
Servings 5 Patties
Calories 275 kcal


  • 4 bone-in skin-on chicken thighs
  • 1 shallot minced
  • 2 tablespoon of fresh chopped rosemary + 2 fresh sprigs or 1 teaspoon dried rosemary
  • 2 small oranges or 1 large orange, zested and juiced
  • 1 small orange quartered
  • 1 lemon zested
  • 1 tablespoon dijon mustard
  • Salt
  • Pepper
  • 8 small carrots rinsed and peeled (or 4 large carrots halved lengthwise)
  • 1 large fennel bulb
  • 1/2 lbs of Yukon gold potatoes boiled for 7-10 minutes and then halved
  • 1 teaspoon diced jalapeño
  • 1 teaspoon coriander seeds
  • Fresh cilantro


  • Mix shallot, coriander, rosemary, orange juice, orange zest, lemon zest, salt, jalapeño and dijon mustard in a bowl
  • Marinate the chicken thighs in the mixture for 2-4 hours in the refrigerator
  • Preheat oven to 400 degrees Fahrenheit
  • Dry chicken thighs
  • Add vegetables to a baking sheet and coat with 1-2 tablespoons of extra virgin olive oil, sprinkle with salt and pepper and then mix together
  • Add the quartered lemon and fresh rosemary to the pan
  • Nestle the chicken thighs between the vegetables and sprinkle the chicken with salt and pepper
  • Cook 25-30 minutes until chicken is done: 180 degrees with a thermometer
  • Remove the chicken from the pan and cook the vegetables another 7-10 minutes until desired tenderness
  • Top with fresh cilantro and serve hot


This one is hard as the oranges, fennel and potatoes contribute significant K - no easy lower K sub


Serving: 3Oz Cooked PattyCalories: 275kcalCarbohydrates: 22.24gProtein: 23.55gFat: 1695gSaturated Fat: 4.19gCholesterol: 79.1mgSodium: 297.4mgPotassium: 797.23mgFiber: 4.42gSugar: 6.39gCalcium: 58.39mgMagnesium: 47.76mgPhosphorus: 245.37mg
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