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An Easy Sheet-Pan Meal For Stress-Free Weeknight Dinners

September 15, 2017

The beauty of a sheet-pan dinner is that the oven does all the work—and you are left with just one pan to clean! Your protein and vegetables roast happily together in the oven, seasoned to perfection. All this recipe requires is a bit of slicing and spicing.

Bonus? While it’s in the oven, you have time to whip up a simple sauce, set the table, and maybe even relax a little.

To help this sheet-pan dinner come together in a pinch, prep the chicken and vegetables in the morning and let them marinate throughout the day. Come dinnertime, all the real work will be done!

Sumac-Roasted Chicken with Fennel, Lemon, and Red Onion

Serves 4


  • 2 to 3 tablespoons 365 Everyday Value® Organic Extra-Virgin Olive Oil
  • 1 (3½-pound) Bell & Evans Organic Chicken, quartered
  • 2 small red onions, thinly sliced
  • 2 fennel bulbs, quartered and cored, cut into 1-inch wedges
  • 3 cloves garlic, smashed
  • 1 large lemon, thinly sliced
  • 1 tablespoon sumac
  • 1 teaspoon Whole Foods Organic Fair Trade Ceylon Cinnamon (ground)
  • 2 teaspoons 365 Everyday Value® Organic Fennel Seed, crushed
  • 1 teaspoon 365 Everyday Value® Organic Coriander Ground
  • Freshly ground black pepper, to taste
  • 2 teaspoons Maldon salt

Lemon-Garlic Yogurt

  • 1 cup 365 Everyday Value® Whole-Milk Plain Yogurt
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, mashed to a paste
  • Freshly ground black pepper, to taste

For Serving:

  • Fresh parsley and/or cilantro, roughly chopped
  • ½ cup Bloom Fresh Hand-Picked Pomegranate Seeds
  • 365 Everyday Value® pita bread, warmed (optional)


  1. In a large bowl, toss together all of the ingredients except for the salt and lemon, until well-combined. Cover and refrigerate for a few hours or up to overnight. If you don’t have time to marinate, leave at room temperature for 30 minutes.
  2. Heat the oven to 425ºF. Spread the chicken and vegetables in an even, single layer on a large rimmed baking sheet. Be sure the chicken pieces are skin-side up. Add lemon slices and sprinkle with salt. Roast until the chicken is golden and cooked through, 30 to 40 minutes.
  3. While the chicken is cooking, make the Lemon-Garlic Yogurt. Stir together the ingredients and season to taste. Keep chilled until ready for use.
  4. Transfer the chicken and vegetables to a serving platter. Sprinkle with the herbs and pomegranate seeds. Serve with the yogurt sauce and warm pita bread on the side, if you desire.