Sheet-Pan Chicken With Sweet Potatoes and Fennel | Recipe Cart
Sheet pan dinner made easy with juicy chicken, sweet potatoes, and caramelized fennel—only 45 minutes to cook! Perfect for weeknights.
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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)
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