We love quick and easy recipes where we can put everything together, pop it in the oven… and that’s it! Minimal cleanup, no complicated techniques, and a result worthy of a cozy family dinner 😍 With potatoes, fiber-rich fennel, and chicken for protein, this dish is as generous as the chicken-and-olive tagine that inspired it 😋
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 🥰 ☀️
