Sheet-Pan Chicken With Sweet Potatoes and Fennel

Name: Sheet-Pan Chicken With Sweet Potatoes and Fennel
Total time: 45 min
Ingredients: 2 1/2 to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each); 1/2 cup olive oil; Kosher salt; 2 medium sweet potatoes, cut into 1-inch pieces (about 1 1/4 pounds); 1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved; 1/4 cup white wine vinegar; 1 lemon, zested, plus 2 tablespoons juice; 1 tablespoon Dijon mustard; 1 garlic clove, grated; 1 1/2 teaspoons black pepper, plus more to taste; 1 cup crumbled or grated pecorino cheese; 1/4 cup parsley, leaves and tender stems; 4 cups leafy greens, such as baby spinach or torn kale (optional)

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Total: 45 minutes

Servings: 4

Author : Yewande Komolafe

chicken breast fennel pecorino

Sheet-Pan Chicken With Sweet Potatoes and Fennel

Instructions

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Step 1

Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.

Step 2

In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.

Step 3

Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.

Step 4

As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.

Step 5

Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.

Step 6

To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

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