Sheet-Pan Chicken with Sweet Potatoes and Fennel

1. Preheat Oven and Prepare Chicken

Preheat your oven to 425 degrees. In a large bowl, toss the chicken breasts with 2 tablespoons of olive oil and a generous pinch of kosher salt. Arrange the chicken on a large rimmed baking sheet, leaving space between them.

2. Prepare Vegetables

Using the same bowl, mix the sweet potato chunks and fennel wedges with another 2 tablespoons of olive oil and a sprinkle of salt. Arrange them around the chicken on the baking sheet.

3. Roast in Oven

Roast the chicken and vegetables in the preheated oven for about 35 to 45 minutes, until the chicken skin is golden-brown and the vegetables are caramelized.

4. Make Pecorino Vinaigrette

While the chicken and vegetables are roasting, whisk together white wine vinegar, lemon zest and juice, Dijon mustard, grated garlic, and a pinch of black pepper. Gradually pour in the remaining olive oil, then stir in the grated pecorino cheese. Season with salt and pepper to taste.

5. Rest Chicken and Toss Vegetables

After roasting, let the chicken rest on a cutting board. Toss the roasted sweet potatoes and fennel with the chopped fennel fronds and parsley directly on the baking sheet.

6. Serve

Slice the chicken into pieces and serve with the herby roasted vegetables. Drizzle with the pecorino vinaigrette before serving.