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dinner · french

Sheet Pan Chicken Provençal with Potatoes, Fennel & Olives

Prep: 15 min
Cook: 27 min
Total: 42 min
Yield: 2 servings
Sheet Pan Chicken Provençal with Potatoes, Fennel & Olives

Ingredients Tap to check off

Instructions

1
Set a rack in the middle of the oven and preheat it to 425 F (220 C).
2
While the oven heats, halve the baby potatoes on the cutting board and pile them onto a large rimmed sheet pan.
3
Toss the potatoes with oil and salt, then turn them cut side down in a single layer.
4
Slide the pan into the oven right away and roast the potatoes for 15 minutes, until the cut sides begin to turn golden.
5
While the potatoes get their head start, peel and finely mince the garlic cloves.
6
Halve the lemon and squeeze one half into a medium bowl, then whisk in the garlic, oil, thyme, rosemary, salt, and pepper.
7
Pat the chicken thighs dry with paper towels, add them to the bowl, and turn with tongs until evenly coated.
8
Trim the fennel stalks and root end, then cut the bulb through the core into 8 wedges so they hold together.
9
Halve the red onion and cut one half into thick wedges, then add the fennel and onion to the bowl with the remaining oil and toss.
10
Pull the pan from the oven, push the potatoes to the edges, and lay the chicken thighs flat in the center.
11
Tip the fennel and onion around the chicken, then scatter the cherry tomatoes and olives across the pan.
12
Roast 20 to 22 minutes until the chicken is golden and cooked through to 165 F, the fennel is tender, and the tomatoes blister and burst.
13
While the pan roasts, roughly chop the parsley and cut the remaining lemon half into wedges.
14
Squeeze two lemon wedges over the hot pan, scatter with parsley, and serve with the remaining wedges alongside.
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