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chicken with fennel and olives, couscous and bell pepper salad on a white plate
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5 from 3 votes

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free
Keyword: easy, one-pan, oven
Servings: 6
Calories: 432kcal
Author: Veronique Eichler

Ingredients

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

Calories: 432kcal | Total Carbohydrate: 9g | Protein: 25g | Total Fat: 33g | Saturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 524mg | Potassium: 691mg | Dietary Fiber: 4g | Total Sugars: 4g | Vitamin A: 276IU | Vitamin C: 19mg | Vitamin D: 0.1µg | Calcium: 77mg | Iron: 3mg