Sheet Pan Southwest Chicken With Sweet Potatoes Food

SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS

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.

SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL

Steps:

• Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
• In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
• Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
• As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
• Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
• To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE

Steps:

• In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
• Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
• Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.