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How would you like a simple and flavorful dinner option that requires minimal effort and delivers maximum taste? This easy sheet-pan chicken with fennel and olives is a perfect dish to add to your weeknight rotation. Juicy chicken thighs flavored with an aromatic spice blend, the delicate sweet flavor of fennel, olives, lemon juice and olive oil round up this Mediterranean delight! What better way to satisfy your hunger?
Why Sheet-Pan Dinners?
I am a big fan of sheet-pan dinners. Let’s face it: after a long day, the last thing we want is to spend hours in the kitchen. That’s where sheet-pan dinners swoop in to save the day. With minimal prep and easy cleanup, they’re the unsung heroes of busy weeknights.
Say goodbye to multiple pots and pans cluttering your kitchen sink. With sheet-pan dinners, cleanup is a breeze—simply wash one pan, and you’re done!
Plus, the magic happens all on one pan, resulting in a symphony of flavors that meld together beautifully. Remember, simplicity in cooking can often lead to the most delicious outcomes!
Ingredients
This recipe that requires very few ingredients and little prep work. Here’s what you’ll need (sorry I forgot to place a lemon in the picture…) – Find the complete recipe with measurements below.
- Chicken: Bone-in, skin-on chicken thighs provide rich flavor and juicy texture. They are a good source of protein, essential vitamins like B6 and B12, as well as minerals like zinc and iron. If you’re aiming to cut down on calories and saturated fat, simply refrain from consuming the skin.
- Fennel: Adds a unique, slightly sweet flavor with hints of licorice, while also providing dietary fiber, vitamin C, potassium, and antioxidants that support digestion and immune health.
- Castelvetrano Olives: For a briny, tangy flavor that balances the dish. Other green or black olives would work as well. They are rich in heart-healthy monounsaturated fats, vitamin E, and antioxidants, offering anti-inflammatory benefits and supporting cardiovascular health.
- Lemon: A squeeze of lemon juice before serving adds a bright freshness to the recipe, enhancing flavors and adding acidity. It is a good source of vitamin C, which boosts immunity.
- Extra Virgin Olive Oil: The cooking oil of choice for the Mediterranean Diet for all its health benefits!
- Fennel seeds, cumin seeds, turmeric: the flavor pack that transforms the chicken into a Mediterranean-inspired masterpiece.
- Salt & Pepper: to make all other flavors pop.
Step-by-Step Instructions
Find the complete recipe with measurements below.
This sheet-pan chicken recipe with fennel and olives is effortless to make.
- Preheat and Prep: Start by preheating your oven to 425°F . Meanwhile, prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
- Season the Chicken: Pat the chicken thighs dry with paper towels and season them with the spice mix and olive oil. Place the chicken thighs on the prepared baking sheet, skin side up.
- Arrange the Veggies: In a large bowl, toss the sliced fennel with olive oil, a pinch of salt and pepper. Spread around the chicken thighs on the baking sheet, ensuring everything is in a single layer.
- Bake to Perfection: Transfer the baking sheet to the preheated oven and roast for 20 minutes. Scatter the olives around the chicken and return the baking sheet to the oven. Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender and caramelized, 15 to 20 minutes more.
- Serve and Enjoy: Once done, remove the sheet pan from the oven and squeeze a lemon over chicken, olives and fennel. Serve your sheet-pan masterpiece hot, pouring pan juices over the chicken, and watch as your family and friends devour every last bite.
Serving suggestions
Pair this Easy Sheet-Pan Chicken Recipe with fennel and olives with a whole grain and a salad:
- Couscous: Fluffy whole wheat couscous makes a perfect side to soak up the flavorful juices. Try our Sweet and Savory Couscous with Raisins
- Whole grains: Farro, brown rice, wild rice, or try our Mixed Grains recipe.
- A simple bell pepper salad: Toss sliced multi-colored bell peppers with red wine vinegar, olive oil, capers, sliced olives, salt and pepper to taste.
- Greek Salad: A refreshing Greek salad with tomatoes, cucumbers, bell peppers and red onion (omit feta cheese for a lighter side dish).
Storing and Reheating
- 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.
Some Other Sheet-pan Recipes To Try
Mediterranean Sheet Pan Chicken
Healthy Salmon Dinner with Broccoli and Potatoes
Easy Sheet-Pan Chicken With Fennel And Olives
This easy sheet-pan chicken with fennel and olives is the perfect dish to add to your dinner rotation. Maximum flavor for minimal hassle, plus a healthy recipe the whole family will enjoy.
Servings: 6
Equipment
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
- 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.
Nutrition
Nutrition Facts
Easy Sheet-Pan Chicken With Fennel And Olives
Amount per Serving
Calories
432
% Daily Value*
Total Fat
33
g
51
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Cholesterol
142
mg
47
%
Sodium
524
mg
23
%
Total Carbohydrate
9
g
3
%
Dietary Fiber
4
g
17
%
Total Sugars
4
g
4
%
Protein
25
g
50
%
Vitamin A
276
IU
6
%
Vitamin C
19
mg
23
%
Vitamin D
0.1
µg
1
%
Calcium
77
mg
8
%
Iron
3
mg
17
%
Potassium
691
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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DELICIOUS AND NUTRITIOUS! I was really surprised by the fennel flavors in the mix,,,,it really added to the overall taste….Moreover, the mix of spices made this a meal with significantly different flavors than most of the other Mediterranean Diet chicken dishes. Loved it!