Sheet-Pan Chicken With Sweet Potatoes and Fennel

Credit New York Times

Sheet-Pan Chicken With Sweet Potatoes and Fennel

Yewande Komolafe

• Yield 4 servings
• Time 45 minutes

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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon — which you’ll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don’t be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.

Poultry, Chicken Breast, Fennel, Pecorino, Sweet Potato, Dinner, Weekday, Weeknight, Main Course

533 ratings

Ingredients

• 2 ½ to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
• ½ 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
• ¼ cup white wine vinegar
• 1 lemon, zested, plus 2 tablespoons juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, grated
• 1 ½ teaspoons black pepper, plus more to taste
• 1 cup crumbled or grated pecorino cheese
• ¼ cup parsley, leaves and tender stems
• 4 cups leafy greens, such as baby spinach or torn kale (optional)

• Nutritional Information

Preparation

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