Five Spice Chicken Thighs with Apples and Sweet Potatoes

A seasoning mix called Chinese five-spice adds a warm touch without forcing the apples into pie territory, and the apples themselves are tart enough to balance the flavor. Cooked fennel bulbs add a warm, aromatic touch to the dish, which gives this dish on the baking tray the aroma of a cozy autumn night. Frying the ingredients together on a baking sheet saves time and reduces cleaning time. Be sure to go to your farmers ' market between August and November for the freshest, ripest apples, which turn out to be the most flavorful and sweetest.
Preheat the oven to 425 degrees. Cut off the fennel stalks and leave the feathery leaves. Trim the base of the onion and all the hard outer layers. Cut the onion lengthwise in half, cut out the core in the shape of the letter V and cut the onion lengthwise into thin slices.Spread butter on a large baking sheet with sides and arrange the sweet potatoes and fennel in a single layer. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Place the onions and apples on top of the potatoes and sprinkle with 1/4 teaspoon each of salt and pepper. Place the chicken on top. In a small bowl, combine the butter, honey, five spices, and remaining 1/2 tsp salt. Brush the chicken.Bake for 15 minutes, then turn the pan upside down and drizzle the ingredients with the juice (use an onion beater or a wide spoon). Continue to bake until the chicken is browned and no longer pink on the bones (cut for dough), another 15-20 minutes. Once again, pour everything over and sprinkle the remaining fennel leaves on top.