Photo of Lemon-Thyme Roast Chicken with Sweet Potatoes and Fennel by WW

Lemon-Thyme Roast Chicken with Sweet Potatoes and Fennel

Points® value
Total Time
1 hr
20 min
40 min
This delicious sheet pan supper gets a huge flavour boost from an easy lemon-thyme marinade. The chicken thighs and vegetables just get tossed in the marinade mixture, but you could marinate it overnight for additional flavour, if you like. Be sure to cut the vegetables into similarly sized pieces so that they roast evenly and are ready all at the same time. Fennel is known for having a licorice-like flavour, but roasting mellows that and instead brings out its sweetness. The feathery fronds are used as an herb, and offer more delicate licorice flavour than the bulb. Choose fennel that has smooth skin that’s free of brown spots and bright green fronds.


White wine

2 tbsp(s)

Fresh lemon juice

2 tbsp(s)

Lemon zest

1 tbsp(s)

Olive oil

1 tbsp(s), extra virgin

Minced garlic

4 tsp(s)

Fresh thyme

4 tsp(s), chopped

Kosher salt

2 tsp(s)

Black pepper

¼ tsp(s)

Uncooked boneless skinless chicken thigh

1 pound(s), (4 thighs)


1 pound(s), (2 small bulbs)

Sweet potato

1 pound(s)


2 large


  1. Preheat oven to 425°F. Line a baking pan with aluminum foil and coat with cooking spray (or just coat pan with cooking spray).
  2. In a large bowl, combine wine, lemon juice, lemon zest, oil, garlic, thyme, salt, and pepper; add chicken to bowl and toss to coat.
  3. Trim fennel fronds and coarsely chop fronds; reserve.
  4. Cut fennel bulbs into quarters through core, leaving wedges intact; add to marinade.
  5. Cut sweet potatoes and shallots into thin wedges; add to marinade and toss to coat.
  6. Evenly spread chicken-vegetable mixture on prepared baking sheet and roast until chicken is cooked through and vegetables begin to brown, about 35 to 40 minutes; serve garnished with reserved fennel fronds.
  7. Yields 1 chicken thigh and 1/4 each potatoes, fennel and shallots.