Roasted Chicken & Sweet Potatoes
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.