Chicken with root vegetables during the winter provides a great opportunity to make simple but hearty food for the family. Getting enough protein during the winter keeps your body recharged.
The New York Times recently published a recipe by Yewande Komolafe for Roasted Chicken with Sweet Potatoes and Fennel. The colors are remarkable and this simple – yet tasty – recipe is very easy to prepare.
Simply cut up the root vegetables and roast the chicken skin side up. We only did two rather large chicken breasts (half-recipe), but loved the sauce that is poured over the chicken and vegetables after the bake.
Roasted Chicken with Sweet Potatoes and Fennel
- 2 1/2 to 3 pounds bone-in, skin-on chicken breasts about 10-12 ounces each
- 1/2 cup olive oil
- Kosher salt
- 2 medium sweet potatoes cut into 1-inch cubes
- 1 medium fennel cut into 1-inch wedges, fronds chopped and reserved
- 1/4 cup white wine vinegar
- 1 lemon (zest) about 2 teaspoons plus 2 tablespoons of juice
- 1 tablespoon Dijon mustard
- 1 garlic clove grated
- 1 1/2 teaspoons black pepper
- 1 cup pecorino cheese crumbled or grated
- 1/4 cup fresh parsley leaves and tender stems
- 4 cups leafy greens baby spinach or torn kale
- Heat oven to 425 degrees. In a large bowl, toss 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 1/4 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.
- To serve, cut the chicken off the bone and slice. Divide chicken and roasted vegetables among 4 plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.
Need more inspiration? How about these great chicken recipes:
Chicken Madras (great for the Paleo diet)