We love quick and easy recipes where you can just toss everything together, pop it in the oven… and that’s it! With minimal cleanup and zero fuss, it’s a meal worthy of a cozy family dinner 😍 Inspired by the bold flavors of a classic tagine, this one-pan dish combines roasted potatoes, fiber-rich fennel, and tender chicken for a result that is as nutritious as it is satisfying.
Ingredients4 servings
- 4 bone-in, skin-on chicken thighs
- 1 pound of baby potatoes
- 2 fennel bulbs
- 1 organic lemon
- 3.5 oz pitted green olives (½ cup)
- 4–5 tbsp olive oil
- 1 tbsp Herbes de Provence
Directions
1
Wash the baby potatoes, then cut them in half, or into quarters if they’re larger. Wash the fennel and slice it thinly using a mandoline or a sharp knife.
2
Place the chicken thighs (skin-side up), potatoes, and fennel on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and sprinkle with Herbes de Provence. Mix everything together with a wooden spoon or your hands so all the ingredients are evenly coated and won’t dry out while cooking.
3
Scatter the green olives over the sheet pan. Place a thin lemon slice on each chicken thigh and tuck a few extra slices among the vegetables.
4
Bake for 50 minutes at 350°F, or until the chicken is golden and the vegetables are tender.
Note: If you do not have Herbs de Provence available, Italian seasoning also tastes great!
Happy cooking 🥰 ☀️
I like this recipe! Very easy and the food tasted good!
se ve super delicioso
Cette recette, parmi tant d’autres que vous proposez, est alléchante ! Mais je rencontre un souci général : les mesures ! Pourriez – vous être plus clair qu’avec l’once et plus précis qu’avec la tasse qui peut avoir des dimensions différentes d’un modèle à un autre ?