Best 3 Sheet Pan Chicken With Sweet Potatoes And Fennel Recipes

Explore a culinary journey that harmoniously blends the savory flavors of tender chicken, sweet potatoes, and aromatic fennel, all roasted to perfection on a single sheet pan. This delectable dish not only promises a symphony of flavors but also offers a symphony of colors, making it a feast for the eyes as well as the palate. With just a handful of simple ingredients and minimal preparation, you can create a wholesome and satisfying meal that's perfect for busy weeknights or casual gatherings. Discover the culinary magic that unfolds when these everyday ingredients come together in a symphony of flavors, textures, and vibrant colors. From the succulent chicken to the caramelized sweet potatoes and the earthy fennel, each bite is a celebration of the bounty of nature's harvest.

Additional Recipes in the Article:

1. Sheet Pan Chicken with Sweet Potatoes and Broccoli: For a vibrant and nutritious twist, swap the fennel for tender broccoli florets. The broccoli adds a delightful crunch and additional bursts of green color to the dish.

2. Sheet Pan Chicken with Sweet Potatoes and Brussels Sprouts: Bring a touch of winter flair to your meal with roasted Brussels sprouts. These miniature cabbages add a slightly bitter note that complements the sweetness of the sweet potatoes and the savory chicken.

3. Sheet Pan Chicken with Sweet Potatoes and Bell Peppers: Add a pop of color and a touch of sweetness with bell peppers. Choose a mix of colors, such as red, orange, and yellow, to create a visually stunning dish.

4. Sheet Pan Chicken with Sweet Potatoes and Apples: For a sweet and savory combination, add crisp apple slices to the roasting pan. The apples caramelize during roasting, creating a delightful contrast to the savory chicken and sweet potatoes.

5. Sheet Pan Chicken with Sweet Potatoes and Zucchini: Incorporate the freshness of zucchini for a lighter and more summery version of this sheet pan meal. The zucchini slices add a delicate flavor and a touch of green to the dish.

Check out the recipes below so you can choose the best recipe for yourself!

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

CHICKEN FENNEL BAKE

Chicken Fennel Bake image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 fennel bulbs, trimmed
Kosher salt and freshly ground black pepper
5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 cup baby carrots
6 chicken thighs

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with foil.
Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

GREEK SHEET-PAN CHICKEN

Greek Sheet-Pan Chicken image

I love roasted vegetables and keeping things simple. One bowl and one sheet pan, that's it. You could certainly use boneless chicken and add other veggies to this Greek sheet-pan chicken. Then serve it with cucumber salad. -Sara Martin, Whitefish, Montana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 bone-in chicken thighs, skin removed
1/2 cup Greek vinaigrette
8 small red potatoes, quartered
1 medium sweet red pepper, cut into 1/2-in. strips
1 can (14 ounces) water-packed artichoke hearts, drained and halved
3/4 cup pitted ripe olives, drained
1 small red onion, cut into 8 wedges
1/4 teaspoon pepper
1/3 cup crumbled feta cheese

Steps:

Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside., In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes., If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.

Nutrition Facts : Calories 481 calories, Fat 24g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 924mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 31g protein.

Tips:

For the best flavor, use a variety of sweet potatoes, such as orange, purple, and white.
If you don't have fennel, you can substitute celery or carrots.
Be sure to cut the vegetables into uniform pieces so that they cook evenly.
Don't overcrowd the sheet pan. If necessary, use two sheet pans to ensure that the vegetables have enough space to roast.
Roast the vegetables at a high temperature so that they caramelize and get crispy.
Toss the vegetables halfway through roasting to ensure that they cook evenly.
Let the vegetables cool slightly before serving so that they are easier to handle.

Conclusion:

This sheet pan chicken with sweet potatoes and fennel is a delicious and easy weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!