Easy Sheet-Pan Chicken With Fennel And Olives: A Delightful One-Pot Wonder
Are you looking for a quick, delicious, and easy-to-prepare meal that’s sure to please even the pickiest of eaters? Look no further than Easy Sheet-Pan Chicken with Fennel and Olives! This flavorful, one-pot wonder requires minimal effort and time in the kitchen, yet yields a mouthwatering dish that’s perfect for a busy weeknight dinner or special occasion.
The Key Ingredients
The beauty of this recipe lies in its simplicity. You’ll need just a few essential ingredients to create a harmonious balance of flavors and textures:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium-sized fennel bulbs, sliced into 1-inch wedges
- 1/4 cup Kalamata olives, pitted
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
The Easy Preparation
Place a large sheet pan or baking sheet in the oven and preheat to 425°F (220°C). In a large bowl, whisk together olive oil, minced garlic, salt, and pepper. Add the sliced fennel and olives, tossing to combine. Spread the mixture on the prepared sheet pan.
Next, add the chicken to the bowl and toss with the fennel mixture until the chicken is coated. Arrange the chicken in a single layer on top of the fennel mixture.
The Simple Cooking Process
Roast the chicken and fennel in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the fennel is tender and lightly caramelized. Flip the chicken halfway through the cooking time to ensure even cooking.
The Delicious Results
Once the chicken and fennel are cooked, remove the sheet pan from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, if desired. Serve the easy sheet-pan chicken with fennel and olives hot, with crusty bread or over quinoa or rice for a satisfying meal.
Variations and Tips
While this recipe is easy and delicious as is, there are a few variations to consider:
- Add a sprinkle of red pepper flakes for a spicy kick or a squeeze of fresh lemon juice for extra brightness.
- Substitute chicken thighs for breasts for a more robust flavor.
- Add sliced red onions or bell peppers for added color and flavor.
Conclusion
Easy Sheet-Pan Chicken with Fennel and Olives is a game-changing recipe that’s sure to become a staple in your weekly meal rotation. With just a few simple ingredients and minimal cooking time, you’ll enjoy a flavorful, satisfying dish that’s perfect for family dinners, date nights, or special occasions. Try it tonight and experience the joy of easy, effortless cooking!
Easy Sheet-Pan Chicken With Fennel And Olives
Wow that skin! 😍
Step-by-step recipe here: [https://cuisinewithme.com/easy-sheet-pan-chicken-with-fennel-and-olives/](https://cuisinewithme.com/easy-sheet-pan-chicken-with-fennel-and-olives/)
# 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
* 2 tsp fennel seeds, slightly crushed
* 2 tsp cumin seeds, slightly crushed or 1 tsp ground cumin
* 2 tsp turmeric
* 1/2 tsp kosher salt
* 1/2 tsp ground pepper
* 1 lemon
# Instructions
1. Preheat your oven to 425°F. Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
2. 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.
3. In a small bowl, combine 2 tbsp olive oil, lightly crushed fennel and cumin seeds, turmeric, salt and pepper.
4. 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.
5. Spread the fennel around the chicken thighs on the baking sheet, ensuring everything is in a single layer.
6. Transfer the baking sheet to the preheated oven and roast for 20 minutes.
7. Remove from the oven and scatter the olives around the chicken.
8. Return baking sheet to oven. Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 15 to 20 minutes more.
9. 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.
Healthy