Sheet-Pan Chicken With Sweet Potatoes and Fennel
Updated Feb. 10, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½ to 3pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
- ½cup olive oil
- Kosher salt
- 2medium sweet potatoes, cut into 1-inch pieces (about 1¼ pounds)
- 1small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
- ¼cup white wine vinegar
- 1lemon, zested, plus 2 tablespoons juice
- 1tablespoon Dijon mustard
- 1garlic clove, grated
- 1½teaspoons black pepper, plus more to taste
- 1cup crumbled or grated pecorino cheese
- ¼cup parsley, leaves and tender stems
- 4cups leafy greens, such as baby spinach or torn kale (optional)
Nutritional analysis per serving (4 servings)
891 calories; 58 grams fat; 13 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 9 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 70 grams protein; 1186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 1½ teaspoon pepper in a small bowl. Whisk in remaining ¼ 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.
Private Notes
Comments
Made this today and the sauce is out of this world delicious. I used boneless chicken thighs, so it only took about 20 minutes to bake. I used what I had at hand. Didn't have white wine vinegar so used rice wine vinegar, which was perfect. Annie's organic horseradish mustard instead of DIjon. The magic is the combination of chicken, sweet potato, and the unique vinaigrette--lemon/mustard/pecorino/pepper and wine vinegar. A keeper.
I made it with bone-in, skin-on thighs, which I think stay more moist and have more flavor than breasts. The skin and bones add flavor while cooking and keep the meat moist so I would not use boneless, skinless. The chicken came out well and the caramelized fennel was excellent. The dressing was delicious with the lemon and pecorino but the recipe made a lot. Good to have the leftover, though!
Yay! Easy and tasty. A nice change of pace. I cut up a whole chicken and used that, and added red onions to the potatoes and fennel. Made cauliflower on the side and used the vinaigrette to dress it.
Delicious way to keep chicken moist and not use dairy. I made the vinaigrette with balsamic, white wine and some honey. That was delicious too. My husband even liked the sweet potato which usually doesn’t.
I just made this . I used split chicken breasts . They were large. I followed the recipe and only added black pepper. The vinaigrette was great with parmisan cheese as that's what I had on hand.I served it over baby spinach. It was a 5 star dinner!
Second time making this, and it was as good as the first time! Cooked per instructions. Baking time with our oven at 425 ( convection) was 35 minutes.