Roasted Lemon-Thyme Chicken with Yams & Fennel
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
This fantastic one-pan wonder gets a huge flavor kick from an easy lemon-thyme marinade. Chicken thighs stay juicy and are wonderful with a mix of tasty roasted veggies. Prep everything ahead of time, spread on a baking sheet, and have dinner ready in a snap!
Course:
Main Dish
Cuisine:
American
Servings: 4 servings
Calories: 1123 kcal
Ingredients
- 4 tsp minced garlic
- 4 tsp chopped fresh thyme
- 2 tbsp dry white wine
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp extra virgin olive oil
- 2 tsp kosher salt
- ¼ tsp black pepper
- 1 lb boneless skinless chicken thighs
- 2 small bulbs fennel 1 lb
- 2 medium sweet potatoes 1 lb
- 2 large shallots
Instructions
-
Preheat oven to 425 degrees. Line a baking pan with foil and spray with cooking spray. Combine garlic, thyme, white wine, lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl. Trim fennel fronds, chop coarsely, and reserve. Cut fennel bulbs into quarters through the core, leaving wedges intact. Cut sweet potatoes and shallots into thin wedges. Toss chicken and veggies with lemon-thyme marinade. Spread evenly across baking sheet and roast for 35-40 minutes or until chicken is cooked through and veggies begin to brown.
Recipe Notes
For additional flavor marinate the mixture overnight before roasting.
Nutrition Facts
Roasted Lemon-Thyme Chicken with Yams & Fennel
Amount Per Serving
Calories 1123
Calories from Fat 297
% Daily Value*
Total Fat 33g
51%
Saturated Fat 6g
30%
Cholesterol 430mg
143%
Sodium 5451mg
227%
Potassium 4136mg
118%
Total Carbohydrates 103g
34%
Dietary Fiber 25g
100%
Sugars 16g
Protein 99g
198%
Vitamin A
755.5%
Vitamin C
114.4%
Calcium
40%
Iron
55.4%
* Percent Daily Values are based on a 2000 calorie diet.
