Lemon-thyme roast chicken with sweet potatoes and fennel
This lemon-thyme roast chicken with sweet potatoes and fennel is a flavorful, easy-to-make sheet pan supper.
Equipment
- baking pan
- Aluminum foil
- Cooking spray
- large bowl
Ingredients
- 2 tablespoon White wine
- 2 tablespoon Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 tablespoon Olive oil extra virgin
- 4 teaspoon Jarred minced garlic
- 4 teaspoon Fresh thyme chopped
- 2 teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1 pound(s) Uncooked skinless boneless chicken thigh (4 thighs)
- 1 pound(s) Fennel (2 small bulbs)
- 1 pound(s) Uncooked sweet potato (2 medium)
- 2 large Shallot
Instructions
- Preheat oven to 425°F. Line a baking pan with aluminum foil and coat with cooking spray (or just coat pan with cooking spray).
- In a large bowl, combine wine, lemon juice, lemon zest, oil, garlic, thyme, salt, and pepper; add chicken to bowl and toss to coat.
- Trim fennel fronds and coarsely chop fronds; reserve.
- Cut fennel bulbs into quarters through core, leaving wedges intact; add to marinade.
- Cut sweet potatoes and shallots into thin wedges; add to marinade and toss to coat.
- Evenly spread chicken-vegetable mixture on prepared baking sheet and roast until chicken is cooked through and vegetables begin to brown, about 35 to 40 minutes; serve garnished with reserved fennel fronds. Yields 1 chicken thigh and ¼ each potatoes, fennel and shallots.
Notes
Marinating the chicken overnight enhances the flavors.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 240IUVitamin C: 60mgCalcium: 6mgIron: 10mg
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