Sheetpan Chicken Pre-cook Prep

Quantities are for 2 servings

For those of you who prefer to do your prep ahead of cooking, here’s your task list:

• Sweet Potatoes, about 1 lb.

  • Peel and cube into ¾” pieces

• Fennel, 1 medium bulb with fronds

  • Cut off the stalks with the hairy fronds and set those aside for later

  • Wash the bulb and cut off the bottom ¼” or so

  • Slice the bulb into ¾” slices (vertical), a bit smaller for the denser parts. Set these aside with the sweet potato cubes

  • Rinse the stalks and fronds, cut off the fronds and tender (small) stems, set them aside to dry — you’ll chop these later

  • If you want, slice the stalks into pieces similar to the bulb and throw them in the bowl with the bulb bits and potatoes

• Zest 1 lemon

• Juice the lemon

• Grate or crush 4+ cloves of garlic (caution: we love garlic and go heavy)

• Rinse 1/4 cup parsley, harvest the leaves and tender (small) stems and dry

• Chop the fennel and parsley