Description
This is a really nutrient-dense, healing meal that tastes absolutely delicious. The dark meat chicken, sweetness from the potato, bitterness from the fennel, and brineyness from the olives cook down together in the oven and it really brings out the most exquisite balance of flavors.
Ingredients
Scale
- 2 lbs Chicken Leg, Bone-In (skin-on)
- 2 tbsps Ghee (divided)
- 1 tsp Sea Salt (divided)
- 2 Garlic (clove, minced)
- 1 tbsp Rosemary (finely chopped)
- 2 Sweet Potato (medium, cubed)
- 2 bulbs Fennel (sliced thin, fronds reserved for garnish)
- 2/3 cup Green Olives (pitted)
Instructions
- Preheat the oven to 425ºF (220ºC).
- Rub the chicken with half of the ghee, 3/4 of the salt, garlic, and rosemary. Place on a baking sheet and transfer to the oven. Cook for 15 minutes and remove the sheet from the oven.
- In a bowl, toss the sweet potato and fennel with the remaining ghee and salt. Scatter the vegetables around the chicken. Add the baking sheet back to the oven for 30 to 35 minutes or until the chicken is cooked through and the sweet potato is tender.
- Divide evenly between plates along with the olives and fennel fronds. Season with additional salt if needed. Enjoy!