This is a one bowl, one pan meal. In a large bowl, you’ll drizzle olive oil over the chicken and season with salt and pepper. Next the sweet potatoes and fennel are also drizzled with a bit of olive oil, salt and pepper and cooked on the sheet pan with the chicken.
While the chicken is baking, white wine vinegar, lemon juice and zest, mustard, garlic and pepper are added to a bowl. Olive oil is whisked in creating an emulsion and then the pecorino cheese is mixed in. The sauce is seasoned with salt and pepper.
To serve, the chicken is sliced off the bone and the vegetables are tossed with some of chopped fennel fronds and parsley. I placed baby spinach on the bottom of the plate, place the chicken on top and spooned the vegetables around the meat. I poured the pecorino vinaigrette on top.
My husband and I loved this dish; it was so quick and easy to prepare, just under an hour from start to finish. The vinaigrette really pulled the whole dish together. The acidity of the vinaigrette combined with the salty and tang of the pecorino Romano cheese was flavorsome.
In reading comments by other readers, some used bone-in chicken thighs and cooked the meal in less time. Whichever cut of chicken you choose, this is a great weeknight meal.
In looking over my images on my phone today, it looks like I forgot to tell you about the cheesy Brussels sprouts my daughter brought to dinner on Thanksgiving. The recipe, Cheesy Brussels Sprout Bake, is from the website delish. For the recipe you’ll need bacon, butter, shallots, salt, cayenne pepper, heavy cream, sharp white cheddar and Gruyère cheese. The recipe takes 15 minutes to prepare and 20 minutes to bake.
What a rich a delicious side dish! The combination of ingredients made for a bit of creamy sauce. The bacon added saltiness and chewy texture and the cayenne added a bit of heat.
So if you’re looking for something different to serve as a side dish for the holidays, you may want to consider this recipe.
Sheet-Pan Chicken with Sweet Potatoes and Fennel
By Yewande Komolafe
From The New York Times Cooking website/app
Yield: 4 Servings
Time: 45 minutes
Note from Ms. Komolafe: “Don’t be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.”
2 ½ to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
½ cup olive oil
2 medium sweet potatoes, cut into 1-inch pieces (about 1 1/4 pounds)
1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
¼ cup white wine vinegar
1 lemon, zested, plus 2 tablespoons juice
1 tablespoon Dijon mustard
1 garlic clove, grated
1 ½ teaspoons black pepper, plus more to taste
1 cup crumbled or grated pecorino cheese
¼ cup parsley, leaves and tender stems
4 cups leafy greens, such as baby spinach or torn kale (optional)
Cheesy Brussels Sprout Bake
From the website www.delish.com
by LINDSAY FUNSTON
December 24, 2018
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
5 slices bacon
3 tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
1/2 tsp. cayenne pepper
3/4 c. heavy cream
1/2 c. shredded sharp white cheddar
1/2 c. shredded Gruyère
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.