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

Save to Recipe Box

Print this recipe

EmailShare on PinterestShare on FacebookShare on Twitter

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.

Red and Green Summer Salad - served for our Challah Day in 2019

This recipe comes from "The Gourmet Jewish Cookbook" by Denise Phillips.

Truth to tell, this is not a particularly Jewish recipe - except it doesn't involve any dairy, which is great, because it means you can serve it with meat when you're keeping kosher.  That's rarer than you think - a surprising number of my salad recipes include cheese of one kind or another.

It serves 6, and claims to take only 15 minutes to prepare, but I found chopping took longer.

Ingredients:

For the dressing:

1/4 Cup olive oil
1 TB wholegrain mustard. (I used Nathan's Spicy.)
Zest and juice of one lemon
1 TB clear honey
salt and pepper to taste

For the salad:
1 bulb of fennel, trimmed, core removed, and roughly chopped
2 avocados, peeled, stoned and cut in strips
8 oz baby spinach
11 oz strawberries, trimmed and cut in half or smaller
2  red peppers, deseeded and roughly chopped

1. Whisk the dressing ingredients together and adjust according to taste.
2. Combine everything else, and pour the dressing over the salad just before serving.

Spinach-Strawberry Salad

2 bunches spinach
4 C strawberries
1/2 C vegetable oil
1/4 C white wine vinegar
1/2 C sugar
1/4 tsp paprika
2 TB sesame seeds
1 TB poppy seeds

Mix it all together.

White House Spinach Pie

From USA Weekend Food

1 9-inch unbaked pie crust
2 Tbs. olive oil
6 cloves garlic, minced
1 small onion, chopped
1 pound fresh spinach, well washed and drained
salt and freshly ground pepper to taste
2 large eggs, beaten
1 C half and half, whole, or 2 percent milk
1 tsp grated lemon zest
1 tsp chopped fresh thyme
6 ounces feta cheese, crumbled
8 oz Swiss cheese, grated
 Optional: serve with dollop of greek yogurt
379 calories/serving, 19 g carbs, 16g protein, 28g fat (14 saturated), 1 g fiber, 106mg cholesterol, 505mg sodium

1. Preheat oven to 375 degrees, place pice crust on rimmed baking sheet lined with foil or parchment paper.

2. In a medium skillet over medium heat, drizzle in the olive oil. Add garlic and onion and saute until translucent, 5-7 minutes. Don't burn the garlic.

3. Add spinach a little at a t time, cook until wilted. Season with salt and pepper, set aside.

4. Whisk together eggs and half and half. Add lemon zest and thyme. Add spinach, feta, and HALF the Swiss cheese, mix until well combined, season with salt and pepper

5. Pour mixture into the pie crust, sprinkle remaining Swiss cheese over the top.

6. Bake about 40 minutes, or until the center is set. Cool at least 10 minutes before serving.