November 01, 2016
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Vegetables, Onions, Sweet Potato/Yam, North American, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Gluten-Free, High Fiber, High Protein, No Eggs, Bone-in Pieces more
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"This is out of the September 2016 Sunset magazine...it says the seasoning blend called Chinese five-spice adds a warm note without pushing the apples into pie territory, and the apples are tart enough to balance the flavor too. Roasting ingredients together on a pan saves time and reduces cleanup."
Preheat oven to 425°F. Cut off fennel stalks and reserve feathery leaves. Trim base of bulb and any tough outer layers. Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.
Oil a large rimmed baking sheet and arrange sweet potatoes and fennel in a single layer. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange onion and apples over potatoes and sprinkle with 1/4 teaspoon each salt and pepper. Set chicken on top. In a small bowl, combine butter, honey, five-spice, and remaining 1/2 teaspoon salt. Brush onto chicken.
Roast 15 minutes then tip pan and baste ingredients with juices (use a bulb baster or wide spoon). Continue to roast until chicken is nicely browned and no longer pink at bone (cut to test). 15 to 20 minutes more. Baste everything again and scatter reserved fennel leaves on top.
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This is outstanding!! The ingredients all came together to create a very flavorful meal! I'm putting this recipe into my Best of 2018 file. The only change I'll make next time is to skip the fennel. I loved the red onions, apples, and sweet potatoes. The sweet potato bottoms got crispy and so delicious. Thank you!