Crispy chicken thighs, creamy and cheesy potato-fennel gratin, and a mustard-beer sauce with just one sheet pan? Yup.
Arranging the chicken thighs around the border of the sheet pan puts them where the heat is highest, leading to crispy brown skin while protecting the potatoes and fennel below from scorching.A quick pan sauce makes the most of the chicken juices left on the sheet pan.
This easy sheet-pan dinner manages to pull out all the stops, delivering tender chicken thighs with crispy skin, a potato-fennel gratin that's in turn creamy and crispy, and a dead-simple "sheet-pan" sauce that amounts to little more than popping open a can of beer and stirring in some mustard.
For starters, we slice the potatoes and fennel thinly and layer them in an even scalloped design. This isn't just for appearance's sake—it dramatically changes how the vegetables cook. The thin slices keep the vegetables close to the sheet-pan floor, and as the chicken fat renders, it bathes them more fully than it would if they'd been cut into larger chunks.
That crispy, cheesy surface is another key point. By spreading the vegetables in such a large, even layer, you maximize surface area for browning and cheese coverage. Then, when transferred to a serving platter or plates, you can stack sections of the thin layer of scalloped vegetables on top of each other to make them more like aThe choice of chicken itself is key, too, since thighs and legs can handle longer cooking without drying out the way white meat does.
We could have stopped there, but just for fun, we decided to whip up a quick "sheet-pan" sauce after the chicken and vegetables had been transferred to serving plates. All you have to do is heat the empty sheet pan over a burner to brown the remaining chicken juices and deepen their flavor; then deglaze it with a can of beer.
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