For 4:
8 chicken thighs or mix of thighs and legs
Olive oil
Salt
2 medium sweet potatoes cut in big
2 fennel bulb cut in wedges
1/4 Cup white wine vinegar
1 lemon zeste plus 2 T juice
1 T Dijon mustard
1 small garlic clove grated
1/4 Cup olive oil
Black pepper
1 grated pecorino cheese
Parsley leave optional
Heat oven to 200 C. Place chicken potatoes and fennel on a pan covered with butcher paper
Smear oil salt and pepper all over
Roast 35 to 45 minutes till chicken is cooked though tossing the veggies if needed.
While it’s cooking mix together vinegar lemon zest and juice mustard garlic and pepper and 1/4 cup olive oil in a jar mix well and add pecorino season with salt and pepper
Serve spooning the vinaigrette over and scatter parsley leaves over
