Sheet-Pan Chicken With Sweet Potatoes and Fennel
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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)
989 calories; 65 grams fat; 18 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 9 grams polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 78 grams protein; 1232 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.
Powered byPreparation
- 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
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Cooking Notes
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.
diana
Leave skin on chicken, always and always. Tastes much better and keeps chicken more moist.!
FH Cyclist
This was very good but fennel should be 1.5 to 2 X more than recipe calls for. I liked someone else’s idea of having a pan of chicken and a pan for the veggies. I would consider doubling the sweet potatoes as well. I didn’t consider this to be an easy prep meal (my definition is 20 minutes and this took twice that). But it is delicious and suitable for company. Thanks so much for this it is delicious and different!
Jennifer B
This was fantastic, all the flavors came together beautifully. Everyone liked it including the kids. When you set it over the baby greens, it is a full meal with minimal prep and clean up. I used bone-in skin-on chicken thighs and roasted everything for about 10 minutes longer.
Lesliej
So good. I made this because it sounded easy to put together, but was wowed by the flavor. I used a mini-food processor to whisk together the sauce. I only had shredded parmesan, so I dumped that in the processor and it blended it smoothly. Yes, more fennel!
Crawley
Where does NY Times get their sheet pans? I am making half the recipe and it will not fit on one large sheet pan.
Maggie
Leaving the skin on insures the meat won't dry out. Cooking any poultry, meat or fish on the bone lends flavor.
Rachel
I used much bigger breasts and ended up cooking on two sheets so that the veggies had enough room to cook. It took a bit longer, and I had to switch the trays in the oven, but the dish turned out well. Chicken was moist, and the yams were tender. The dressing seems quite thick and not very easy to "drip" over everything though. Next time I might use less pecorino to keep the dressing fluid.
emily
follow the picture: skip the sauce.
Nancy
Delicious. To serve three adults, two children I used four large bone-in breasts, two large fennel bulbs, eight small-medium yams and doubled the dressing. Required two sheet pans. Served over arugula, it was a one dish wonder. All the vegetables were eaten and more would have been appreciated, there is chicken and dressing leftover. The chicken was moist and tender, the vegetables very sweet. Meal enjoyed by all.
Isha Ray
This was pretty easy and pretty good. I also used thighs, and basted it mid-way b/c we're not chicken skin lovers. Small halved red onion worked great instead of fennel. Also put in a large cut red onion: small one a lot nicer b/c big ones can get a little slimy while roasting. I wilted the spinach, following reader suggestions. Definitely a repeater.
Julie
Use 2 fennel. Add pepper to chicken and veggies. Serve over arugula.
Maggie
High heat roasting seals in juices.....it won't dry out. cover the breasts w/parchment if you're worried.
barbara
I added cauliflower instead fennel
me
Great news, this sauce is delicious even if you ignore all of the measurements and directions.
Amber Twood
This dish was fabulous! Made it last night exactly as the recipe called, and was very happy! Will absolutely make again! I doubled the dressing recipe to save for later as well because it was so yummy! Had it on my salad for lunch today!
Nancee
This was delicious. No fennel so used a large red onion and tsp crushed fennel seeds. Boneless skinless chicken thighs were perfect. For the sake of saving calories, I half the amount of oil. The dressing is very good and used half the cheese. Definitely a keeper that I’ll make for company.
Mishca
We made this tonight. We were snowed in on our anniversary today! We added onions and used green lettuce and spinach. It was fantastic!
Jennifer
Made this last night, used delicata squash instead of sweet potatoes, two fennel and added small red potatoes. halved, otherwise followed the recipe, tasted the vinaigrette before adding the lemon just to be sure. Used two sheet pans. My company loved it. The hardest part was getting the chicken off the bone neatly to slice.
Jeff
We found the dressing much too vinegar-forward. If I were you, I would make Melissa Clark's Chile-Roasted Chicken With Honey, Lemon and Feta, also on this site, instead!
Jjclark
You have to watch the sweet potatoes as they will burn faster than the chicken cooks. Check them at around 15 minutes and take them out before the chicken is done. I am using chicken thighs. I forgot to buy Fenchel this time (2d time) and work on the sauces so that it is not too sour for Gudrun.
Em
Easy & delicious, the roast is versatile and the vinaigrette is worth making for anything. I used boneless skinless chicken thighs and added them after roasting Japanese sweet potatoes and fennel for twenty minutes, roasted for another 20. Perfect over greens.
debbie
Made this with red onion instead of fennel. Michael liked it!
Sara T
The vinaigrette for this dish is excellent. I used parmesan since I had it on hand. Also used chicken thighs because I prefer them.
Laurel
I halved the recipe since only 2 of us. That “dressing” was a paste…. Maybe I’ll cut back on the cheese next time. It just sat on the spinach leaves, difficult to ‘spread’ over everything. Kind of unsightly, too. Just blobs sitting on everything.
julia schulkin
Love this! For the dressing I used 1/2 the recipe’s olive oil to make the sauce a bit brighter and lighter. I dont have white wine vinegar but sherry vinegar was a delightful tart and bright. Another time i used a white balsamic which gave it a more mellow and sweet flavor.
Mitsa Lasky
This dish was divine! Some of the additions I added were: 3/4 of a large red onion, 5 tablespoons of apple cider vinegar and a tad more honey. I also added three times the amount of peppers,(I used green, red and yellow) - I added three sweet potatoes and about eight brussel sprouts; (I cut those in fourths). I had a package of eight chicken thighs and because of the added chicken, the onion marinade was ample and made for a bit of gravy toward the end of the roasting.
Ruth Ann
Have prepared this for friends and family. Most recently served the chicken and roasted vegetables on a bed of baby spinach. I would double the amount of vegetables and like the idea of adding onion. The sauce can be overwhelmingly acidic. Next time I may serve in a pitcher and suggest that each individual judge the amount they would prefer of their own.
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