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Roasted Fennel and Chicken Thighs with Olives

This dish features chicken thighs roasted alongside fennel bulbs and briny olives, resulting in a caramelized, aromatic entrée. The fennel develops a crisp edge while remaining tender, and the dish is finished with a rich, glossy sauce coating all the ingredients, showcasing simple techniques like roasting and sautéing.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on
  • 2 bulbs fennel bulbs trimmed and sliced
  • ½ cup pitted olives green or black, depending on preference
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • to taste salt and pepper

Equipment

  • Baking sheet or roasting pan
  • Large skillet or sauté pan
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange the chicken thighs on a baking sheet and rub them with a tablespoon of olive oil, salt, pepper, and thyme. Place in the oven and roast for about 25-30 minutes until the skin is golden and crispy, and the meat is cooked through.
  2. While the chicken roasts, wash and slice the fennel bulbs into wedges, removing the core. Mince the garlic and set aside. Heat a large skillet over medium heat and add a tablespoon of olive oil.
  3. Add the fennel slices to the hot skillet and cook for 8-10 minutes, stirring occasionally, until they start to caramelize around the edges and become tender.
  4. Stir in the minced garlic and cook for another minute until fragrant, filling the air with a sweet, roasted aroma.
  5. Add the olives to the skillet and cook for another 2-3 minutes, allowing their briny flavor to infuse the fennel mixture.
  6. Once the chicken thighs are done roasting, remove them from the oven and transfer to the skillet with fennel and olives. Pour a splash of chicken or vegetable broth if desired, and cook everything together for 5 minutes to meld the flavors and thicken the sauce slightly.
  7. Serve the roasted chicken thighs topped with the fennel and olive mixture, spooning the flavorful juices over everything. Enjoy the crispy, tender, and aromatic dish hot from the pan.

Notes

Feel free to swap in different olives or add a splash of lemon juice for brightness.