Lemon-thyme roast chicken with sweet potatoes and fennel
8
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
Jarred minced garlic
4 tsp
Fresh thyme
4 tsp
Kosher salt
2 tsp
Black pepper
0.25 tsp
Uncooked boneless skinless chicken thigh(s)
1 pound(s)
Fennel
1 pound(s)
Sweet potato(es)
1 pound(s)
Shallot(s)
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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