Best Sheet Pan Chicken With Sweet Potatoes And Fennel Recipes

SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS

Sheet-Pan Chicken With Sweet Potatoes and Peppers image

This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.

Provided by Melissa Clark

Categories weekday, one pot, main course

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons apple cider vinegar
1 1/2 teaspoons honey
1 medium red onion, thinly sliced
1 1/2 teaspoons kosher salt, more as needed
1 to 2 cloves garlic, grated or minced
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
2 1/2 tablespoons extra-virgin olive oil
12 ounces sweet potato (1 large), peeled and cut into 1/2-inch cubes
1 large red, yellow or orange bell pepper, thinly sliced
1 1/2 tablespoons finely chopped fresh sage
3/4 teaspoon sweet paprika
1/8 teaspoon cayenne
1/8 teaspoon ground allspice
Cilantro leaves, for serving

Steps:

In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams

SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION

Sheet-Pan Chicken With Apple, Fennel and Onion image

Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.

Provided by Colu Henry

Categories dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 teaspoons fennel seeds
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
4 sprigs rosemary
Flaky salt, for serving

Steps:

Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams