Sheet-Pan Chicken With Sweet Potatoes and Fennel | Recipe Cart | Recipe Cart

Ingredients

• 2 1/2 to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
• 1/2 cup olive oil
• Kosher salt
• 2 medium sweet potatoes, cut into 1-inch pieces (about 1 1/4 pounds)
• 1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
• 1/4 cup white wine vinegar
• 1 lemon, zested, plus 2 tablespoons juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, grated
• 1 1/2 teaspoons black pepper, plus more to taste
• 1 cup crumbled or grated pecorino cheese
• 1/4 cup parsley, leaves and tender stems
• 4 cups leafy greens, such as baby spinach or torn kale (optional)