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 - RICHFIELD
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
Shop Ingredients
Makes 4 servings
Bell & Evans 8 Piece Cut Up Chicken, 3.75 Pound
$22.46 avg/ea$5.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Bulk Red Garnet Sweet Potatoes, 0.75 Pound
$1.87 avg/ea$2.49/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Italian White Wine Vinegar, 17 Ounce
Deal
$6.99 was $7.99$0.41/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Pecorino Romano Cheese, 1 Pound
$27.99/lb$27.99/lb
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Fresh Express Baby Spinach, 5 Ounce
$4.49$0.90/oz
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.