Roasted Lemon Chicken with Sweet Potato & Arugula-Fennel Salad
Time to complete
50 minutes
Serving size
2
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What You Need
Ingredients
Preparation
This easy weeknight dinner makes the most of a bold spice mix, coating both the chicken and sweet potatoes as they roast to tender perfection in your Small Roasting Pan. Meanwhile, the honey mustard dressing—sharpened with a splash of rice wine vinegar—brings balance to a crisp arugula salad. For softer fennel, let it sit in the dressing for 20 minutes before adding the arugula, cucumbers and avocado.
*This recipe originally ran stateside on HexClad.com.
- Make the chicken. Preheat the oven to 425°F/220°C. In a small bowl, combine half the paprika, half the onion powder and half the garlic powder with the parsley, oregano, 1 teaspoon salt and ¼ teaspoon pepper. Place the chicken on a plate and season all over with the spice mixture; set aside. Reserve the bowl.
- In the same small bowl, mix the remaining paprika, onion powder, garlic powder and ½ teaspoon salt and ¼ teaspoon pepper. Add to a HexClad Small Hybrid Roasting Pan (do not use the rack) along with the sweet potatoes and oil. Toss to combine. Bake for 10 minutes.
- Remove the potatoes from the oven and gently push them to the edge of the pan. Nestle the lemon slices in a single layer in the center of the pan. Place the chicken on the lemons. Continue to bake until potatoes are crispy and until an instant-read thermometer inserted in the thickest part of each breast registers 160°F, 17 to 20 minutes more. Transfer the chicken to a work surface and tent with foil to keep warm.
- Make the salad. In a large bowl, whisk together the vinegar, honey and mustard. Slowly whisk in the oil. Season to taste with salt and pepper. Add arugula, fennel, cucumber and avocado and toss to combine.
- Thinly slice the chicken and serve with the potatoes and salad alongside.
