Sheet Pan Chicken
1 chicken, cut up in pieces
1 onion, thinly sliced
1 fennel, thinly sliced
5 small golden potatoes, thinly sliced (use a handheld mandolin) season potatoes,fennel and onion with salt pepper and olive oil.
Sprinkle chicken with turmeric, garlic powder, salt & pepper, herb de Provence.
Add chopped up preserved lemon
Drizzle with 1/3 cup olive oil
2 cups white wine along the edges.
Cover with foil
Bake at 425 degrees for 30 minutes
Uncover for 30 more minutes