Sheet-Pan Chicken With Sweet Potatoes and Fennel

By Yewande Komolafe

Updated February 9, 2020

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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Total Time
45 minutes
Rating
4(2,907)
Comments
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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.

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Ingredients

Yield:4 servings

  • 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 ¼ 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)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 234 milligrams cholesterol; 991 calories; 34 grams monosaturated fat; 9 grams polyunsaturated fat; 18 grams saturated fat; 65 grams fat; 5 grams fiber; 1247 milligrams sodium; 78 grams protein; 5 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 ½ 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.

  5. Step 5

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

  6. 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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Ratings

4 out of 5
2,907 user ratings
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Comments

Sara

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.

REA

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!

James

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.

Kristen

I’ve made this several times and have found that 40 minutes gets me everything steamed and looking about the same pale color, but it takes another 20 minutes for the potatoes and fennel to carmelize. Agree that I’ve substituted many items in the vinaigrette (red wine vinegar, Parmesan instead of pecorino) and it still works!

susan c

I hate fennel so I used one medium onion, sliced and halved. Also substituted with rice wine vinegar and bottled lemon juice. Used boneless skinless thighs. It was absolutely wonderful!

David Baldwin

Delicious, with wonderful flavors and textures. Don't forget the sauce!

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