Sheet-Pan Chicken With Sweet Potatoes and Fennel Recipe (2024)

Made this today and the sauce is out of this world delicious. I used boneless chicken thighs, so it only took about 20 minutes to bake. I used what I had at hand. Didn't have white wine vinegar so used rice wine vinegar, which was perfect. Annie's organic horseradish mustard instead of DIjon. The magic is the combination of chicken, sweet potato, and the unique vinaigrette--lemon/mustard/pecorino/pepper and wine vinegar. A keeper.

I made it with bone-in, skin-on thighs, which I think stay more moist and have more flavor than breasts. The skin and bones add flavor while cooking and keep the meat moist so I would not use boneless, skinless. The chicken came out well and the caramelized fennel was excellent. The dressing was delicious with the lemon and pecorino but the recipe made a lot. Good to have the leftover, though!

Yay! Easy and tasty. A nice change of pace. I cut up a whole chicken and used that, and added red onions to the potatoes and fennel. Made cauliflower on the side and used the vinaigrette to dress it.

Leave skin on chicken, always and always. Tastes much better and keeps chicken more moist.!

This was very good but fennel should be 1.5 to 2 X more than recipe calls for. I liked someone else’s idea of having a pan of chicken and a pan for the veggies. I would consider doubling the sweet potatoes as well. I didn’t consider this to be an easy prep meal (my definition is 20 minutes and this took twice that). But it is delicious and suitable for company. Thanks so much for this it is delicious and different!

This was fantastic, all the flavors came together beautifully. Everyone liked it including the kids. When you set it over the baby greens, it is a full meal with minimal prep and clean up. I used bone-in skin-on chicken thighs and roasted everything for about 10 minutes longer.

So good. I made this because it sounded easy to put together, but was wowed by the flavor. I used a mini-food processor to whisk together the sauce. I only had shredded parmesan, so I dumped that in the processor and it blended it smoothly. Yes, more fennel!

Where does NY Times get their sheet pans? I am making half the recipe and it will not fit on one large sheet pan.

Leaving the skin on insures the meat won't dry out. Cooking any poultry, meat or fish on the bone lends flavor.

I used much bigger breasts and ended up cooking on two sheets so that the veggies had enough room to cook. It took a bit longer, and I had to switch the trays in the oven, but the dish turned out well. Chicken was moist, and the yams were tender. The dressing seems quite thick and not very easy to "drip" over everything though. Next time I might use less pecorino to keep the dressing fluid.

follow the picture: skip the sauce.

Delicious. To serve three adults, two children I used four large bone-in breasts, two large fennel bulbs, eight small-medium yams and doubled the dressing. Required two sheet pans. Served over arugula, it was a one dish wonder. All the vegetables were eaten and more would have been appreciated, there is chicken and dressing leftover. The chicken was moist and tender, the vegetables very sweet. Meal enjoyed by all.

This was pretty easy and pretty good. I also used thighs, and basted it mid-way b/c we're not chicken skin lovers. Small halved red onion worked great instead of fennel. Also put in a large cut red onion: small one a lot nicer b/c big ones can get a little slimy while roasting. I wilted the spinach, following reader suggestions. Definitely a repeater.

Use 2 fennel. Add pepper to chicken and veggies. Serve over arugula.

High heat roasting seals in juices.....it won't dry out. cover the breasts w/parchment if you're worried.

I added cauliflower instead fennel

Great news, this sauce is delicious even if you ignore all of the measurements and directions.

This dish was fabulous! Made it last night exactly as the recipe called, and was very happy! Will absolutely make again! I doubled the dressing recipe to save for later as well because it was so yummy! Had it on my salad for lunch today!

This was delicious. No fennel so used a large red onion and tsp crushed fennel seeds. Boneless skinless chicken thighs were perfect. For the sake of saving calories, I half the amount of oil. The dressing is very good and used half the cheese. Definitely a keeper that I’ll make for company.

We made this tonight. We were snowed in on our anniversary today!We added onions and used green lettuce and spinach. It was fantastic!

Made this last night, used delicata squash instead of sweet potatoes, two fennel and added small red potatoes. halved, otherwise followed the recipe, tasted the vinaigrette before adding the lemon just to be sure. Used two sheet pans. My company loved it. The hardest part was getting the chicken off the bone neatly to slice.

We found the dressing much too vinegar-forward. If I were you, I would make Melissa Clark's Chile-Roasted Chicken With Honey, Lemon and Feta, also on this site, instead!

You have to watch the sweet potatoes as they will burn faster than the chicken cooks. Check them at around 15 minutes and take them out before the chicken is done. I am using chicken thighs. I forgot to buy Fenchel this time (2d time) and work on the sauces so that it is not too sour for Gudrun.

Easy & delicious, the roast is versatile and the vinaigrette is worth making for anything. I used boneless skinless chicken thighs and added them after roasting Japanese sweet potatoes and fennel for twenty minutes, roasted for another 20. Perfect over greens.

Made this with red onion instead of fennel. Michael liked it!

The vinaigrette for this dish is excellent. I used parmesan since I had it on hand. Also used chicken thighs because I prefer them.

I halved the recipe since only 2 of us. That “dressing” was a paste…. Maybe I’ll cut back on the cheese next time. It just sat on the spinach leaves, difficult to ‘spread’ over everything. Kind of unsightly, too. Just blobs sitting on everything.

Love this! For the dressing I used 1/2 the recipe’s olive oil to make the sauce a bit brighter and lighter. I dont have white wine vinegar but sherry vinegar was a delightful tart and bright. Another time i used a white balsamic which gave it a more mellow and sweet flavor.

This dish was divine! Some of the additions I added were: 3/4 of a large red onion, 5 tablespoons of apple cider vinegar and a tad more honey. I also added three times the amount of peppers,(I used green, red and yellow) - I added three sweet potatoes and about eight brussel sprouts; (I cut those in fourths). I had a package of eight chicken thighs and because of the added chicken, the onion marinade was ample and made for a bit of gravy toward the end of the roasting.

Have prepared this for friends and family. Most recently served the chicken and roasted vegetables on a bed of baby spinach. I would double the amount of vegetables and like the idea of adding onion. The sauce can be overwhelmingly acidic. Next time I may serve in a pitcher and suggest that each individual judge the amount they would prefer of their own.