Roasted Chicken & Sweet Potatoes
For this easy sheet-pan dinner, we coat chicken pieces, sweet potatoes and fennel in olive oil and salt, bake it for 45 minutes and toss it in a vinaigrette. The chicken is tender with a golden, crackly skin. The sweet potatoes are sweet, a little crispy — and such a nice contrast with the light, earthy licorice of the roasted fennel. The vinaigrette pulls all those flavors together and almost steals the show.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Roasted Chicken & Sweet Potatoes
0
Servings4
Cook Time45 Minutes
Ingredients
3 pounds bone-in, skin-on chicken pieces
½ cup olive oil
Kosher salt
2 medium sweet potatoes, cut into 1-inch pieces
1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
¼ cup white wine vinegar
Zest of 1 lemon, plus 2 tablespoons juice
1 tablespoon Dijon mustard
1 garlic clove, grated
1 ½ teaspoons black pepper, plus more to taste
1 cup pecorino cheese, crumbled or grated
¼ cup fresh parsley leaves
4 cups leafy greens, such as baby spinach, optional
Directions
- Heat oven to 425F.
- In a large bowl, toss the chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin side up.
- In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
- Roast until the chicken and potatoes are a deep, golden brown and the fennel is beginning to caramelize around the edges, about 35 to 45 minutes.
- As chicken cooks, combine the vinegar, lemon zest and juice, mustard, garlic and pepper in a small bowl. Whisk in the remaining ¼ cup olive oil in a thin stream and stir in the pecorino. Season to taste with salt and pepper.
- Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
- Divide the chicken and roasted vegetables among 4 plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.
TIP: You will have leftover vinaigrette. Save it to drizzle over your avocado toast, toss with cheesy noodles and dress your corn on the cob.
0 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Directions
- Heat oven to 425F.
- In a large bowl, toss the chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin side up.
- In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
- Roast until the chicken and potatoes are a deep, golden brown and the fennel is beginning to caramelize around the edges, about 35 to 45 minutes.
- As chicken cooks, combine the vinegar, lemon zest and juice, mustard, garlic and pepper in a small bowl. Whisk in the remaining ¼ cup olive oil in a thin stream and stir in the pecorino. Season to taste with salt and pepper.
- Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
- Divide the chicken and roasted vegetables among 4 plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.
TIP: You will have leftover vinaigrette. Save it to drizzle over your avocado toast, toss with cheesy noodles and dress your corn on the cob.