Sheet-Pan Chicken With Sweet Potatoes and Fennel

By Yewande Komolafe

Updated Feb. 10, 2020

Sheet-Pan Chicken With Sweet Potatoes and Fennel
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
45 minutes
Rating
4(2,722)
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
  • 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)
Ingredient Substitution Guide
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

  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 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.

  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.

Ratings

4 out of 5
2,722 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.

CL

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.

David

Can someone help here? This is the first time a NYT recipe came out nothing like the photo or description. This was all good til instructions yo cut the meat off the bone. That would make it into strips. The photo shows the chicken un-cut, as I left it. More worryingly, I added the one full cup of grated pecorino to the otherwise lovely vinaigrette and it turned into an unappetizing stew of cheese that I then spooned over everything as instructed and the presentation was revolting. What did I do wrong? These instructions produced something that looked entirely unlike the photo.

Chris and Andy

It was too lemony for us. The chicken, fennel and sweet potatoes roasted together are great by themselves. I think we would serve it over a ruble again and just use a small amount of lighter less tangy dressing.

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