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Photo of Lemon-thyme roast chicken with sweet potatoes and fennel by WW

Lemon-thyme roast chicken with sweet potatoes and fennel

6
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
This delicious sheet pan supper gets a huge flavor boost from an easy lemon-thyme marinade. The chicken thighs and vegetables just get tossed in the marinade mixture, but you could marinate it overnight for additional flavor, if you like. Be sure to cut the vegetables into similarly sized pieces so that they roast evenly and are ready all at the same time. Fennel is known for having a licorice-like flavor, but roasting mellows that and instead brings out its sweetness. The feathery fronds are used as an herb, and offer more delicate licorice flavor than the bulb. Choose fennel that has smooth skin that’s free of brown spots and bright green fronds.

Ingredients

White wine

2 Tbsp

Fresh lemon juice

2 Tbsp

Lemon zest

1 Tbsp

Olive oil

1 Tbsp, extra virgin

Jarred minced garlic

4 tsp

Fresh thyme

4 tsp, chopped

Kosher salt

2 tsp

Black pepper

¼ tsp

Uncooked skinless boneless chicken thigh

1 pound(s), (4 thighs)

Fennel

1 pound(s), (2 small bulbs)

Uncooked sweet potato

1 pound(s), (2 medium)

Shallot

2 large

Instructions

  1. Preheat oven to 425°F. Line a baking pan with aluminum foil and coat with cooking spray (or just coat pan with cooking spray).
  2. In a large bowl, combine wine, lemon juice, lemon zest, oil, garlic, thyme, salt, and pepper; add chicken to bowl and toss to coat.
  3. Trim fennel fronds and coarsely chop fronds; reserve.
  4. Cut fennel bulbs into quarters through core, leaving wedges intact; add to marinade.
  5. Cut sweet potatoes and shallots into thin wedges; add to marinade and toss to coat.
  6. 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 1/4 each potatoes, fennel and shallots.

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