30min Sheet Pan Ginger-Honey Chicken w/ Sweet Potatoes, Apple, Fennel
A simple yet hearty sheet pan dinner with loads of seasonal vegetables and a touch of honey and ginger. Easy clean-up, great for weeknights!
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 425 F degrees.
  2. Cut bulb off fennel stalks and slice bulb, removing core and root. Set aside 2 tablespoons of snipped feathery leaves from stalks to use as garnish.
  3. Drizzle oil on large rimmed baking sheet and fill with cut sweet potato, apple, onion and fennel in single layer (some overlap okay). Sprinkle with salt and pepper.
  4. Add chicken on top of vegetable layer, sprinkle entire pan with five spice.
  5. In small bowl, whisk together “dressing” of olive oil, vinegar, honey and ginger. Drizzle approximately 1 ounce of dressing over top of each chicken piece (alternatively, use 1/2 cup of the store-bought dressing – Organic Ginger with Honey Dressing from Litehouse Foods.
  6. Place in oven on center rack and roast for a total of 30 minutes (up to 40 minutes depending on chicken thickness), drizzling the chicken with juices collected with a baster or large spoon approximately halfway through cooking time.
  7. Garnish with snipped fresh fennel.

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