With only a few ingredients and a little effort, you'll have a fabulous sheet-pan chicken dinner. Juicy chicken, caramelized fennel, and briny olives all on one pan! It's easy peasy lemon squeezy!
Ingredients
6 chicken thighs, bone in, skin on
3 tbsp extra virgin olive oil
2 fennel bulbs
1/2 cup Castelvetrano olives or other green or black olives
Preheat your oven to 425°F. Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Cut the fennel bulbs in quarters, remove the core and cut into thick slices. Place in a large bowl and toss with 1 tbsp olive oil and a pinch of salt and pepper.
In a small bowl, combine 2 tbsp olive oil, lightly crushed fennel and cumin seeds, turmeric, salt and pepper.
Pat the chicken thighs dry with paper towels and rub them with the spice mix on both sides. Place on the prepared baking sheet, skin side up.
Spread the fennel around the chicken thighs on the baking sheet, ensuring everything is in a single layer.
Transfer the baking sheet to the preheated oven and roast for 20 minutes.
Remove from the oven and scatter the olives around the chicken.
Return baking sheet to oven. Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 15 to 20 minutes more.
Once done, remove the sheet pan from the oven and squeeze the lemon over chicken, olives and fennel. Serve warm, pouring pan juices over the chicken.
Notes
Refrigeration: Allow the cooked chicken and vegetables to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: Reheat in a 350°F oven for 20 minutes, covered with aluminum foil to prevent drying out. You can also reheat individual portions in the microwave on a microwave-safe plate covered with a microwave lid.
To cut down on calories and saturated fat, simply refrain from consuming the skin.
Get ready to impress with this Sheet-Pan Chicken with Fennel and Olives! It's so easy, even a could do it. Enjoy!
View attachment 3838With only a few ingredients and a little effort, you'll have a fabulous sheet-pan chicken dinner. Juicy chicken, caramelized fennel, and briny olives all on one pan! It's easy peasy lemon squeezy!
Ingredients
6 chicken thighs, bone in, skin on
3 tbsp extra virgin olive oil
2 fennel bulbs
1/2 cup Castelvetrano olives or other green or black olives
Preheat your oven to 425°F. Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Cut the fennel bulbs in quarters, remove the core and cut into thick slices. Place in a large bowl and toss with 1 tbsp olive oil and a pinch of salt and pepper.
In a small bowl, combine 2 tbsp olive oil, lightly crushed fennel and cumin seeds, turmeric, salt and pepper.
Pat the chicken thighs dry with paper towels and rub them with the spice mix on both sides. Place on the prepared baking sheet, skin side up.
Spread the fennel around the chicken thighs on the baking sheet, ensuring everything is in a single layer.
Transfer the baking sheet to the preheated oven and roast for 20 minutes.
Remove from the oven and scatter the olives around the chicken.
Return baking sheet to oven. Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 15 to 20 minutes more.
Once done, remove the sheet pan from the oven and squeeze the lemon over chicken, olives and fennel. Serve warm, pouring pan juices over the chicken.
Notes
Refrigeration: Allow the cooked chicken and vegetables to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: Reheat in a 350°F oven for 20 minutes, covered with aluminum foil to prevent drying out. You can also reheat individual portions in the microwave on a microwave-safe plate covered with a microwave lid.
To cut down on calories and saturated fat, simply refrain from consuming the skin.
Get ready to impress with this Sheet-Pan Chicken with Fennel and Olives! It's so easy, even a could do it. Enjoy!
could do it. Enjoy!
