Easy Sheet Pan Chicken Thighs with Orange & Fennel
Easy sheet pan chicken thighs with orange, fennel, and olives. Juicy, golden, and packed with flavor — simple prep and the oven does the rest.
Ingredients
For the pan
- 1 kg chicken thighs, bone-in, skin-on (about 6 pieces)
- 4-5 small fennel bulbs, halved or quartered
- 4 slices of orange (with peel)
- 3 wide strips of orange peel
- 5 garlic cloves, whole
- 8-10 sprigs of thyme
- 15 Kalamata olives, whole (with or without pits)
For the marinade
- 3 tbsp olive oil
- ½ cup freshly squeezed orange juice
- 1 heaped tsp Dijon or grainy mustard
- 1 tbsp honey
- 1 tsp salt (or to taste)
- Black pepper, to taste
Instructions
- Preheat oven to 190°C (375°F).
- Whisk together the olive oil, orange juice, mustard, honey, salt, and pepper.
- Place chicken, fennel, orange slices, orange peel, garlic, thyme, and olives on a large sheet pan lined with parchment paper.
- Pour the marinade on top and toss to coat everything evenly.
- Cover the pan with foil or lid and bake for 45 minutes.
- Uncover and bake for another 20–30 minutes until the chicken is golden and the fennel is tender.
- Optional: broil for 2–3 minutes for extra color before serving.
