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Crusty, toasty chunks of cornbread team up with juicy chicken thighs and tender roasted fennel, apples, celery, and carrots in this wonderful sheet pan supper. Whether your cornbread is store-bought or homemade, make sure that it is not overly sweet. Cut the apple and vegetables as directed so that they all cook in the same amount of time.


Credit: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Tina Bell Stamos

Recipe Summary

45 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Rub chicken thighs with 1 tablespoon of the oil, 1 1⁄2 teaspoons of the salt, and 3⁄4 teaspoon each of the chopped thyme and pepper. Place chicken on a baking sheet lined with aluminum foil. Bake 15 minutes. (Chicken will not be cooked through.)

  • Meanwhile, combine fennel, onion, apple, celery, carrots, thyme sprigs, 2 tablespoons of the oil, 1 teaspoon of the salt, 1⁄2 teaspoon of the pepper, and remaining 1 teaspoon chopped thyme in a large bowl; toss to coat. Arrange vegetable mix evenly around chicken. Bake at 400°F until vegetables are almost tender, about 20 minutes.

  • Toss cornbread with remaining 1 tablespoon oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Arrange around chicken; bake at 400°F until a thermometer inserted in thickest portion of chicken registers 165°F, about 5 minutes. Increase oven temperature to broil; cook until chicken and cornbread are golden brown, 4 to 5 minutes.