Sheet-Pan Chicken With Grapes and Fennel
Ingredients
The croutons
-
½
loaf
sourdough bread
-
½
cup
extra-virgin olive oil
-
2
tsp
Diamond Crystal kosher salt
-
3
cloves
garlic
The chicken and vegetables
-
4
pieces
skin-on, bone-in chicken thighs
-
1½
lb
chicken thighs
-
1
large
fennel bulb
-
1
lb
seedless red grapes
-
2
Tbsp
Champagne vinegar or white wine vinegar
The finishing touches
-
⅓
cup
Castelvetrano olives
-
1
Tbsp
extra-virgin olive oil
-
2½
tsp
smoked paprika
-
more
to taste
kosher salt
-
to taste
freshly ground pepper
Instructions
- Preheat the oven to 425°F and prepare the croutons by tossing torn sourdough with olive oil and salt, then bake until golden.
- Whisk together garlic, olive oil, smoked paprika, and salt, then coat the chicken thighs in the mixture and arrange them on a baking sheet.
- Combine fennel wedges and grapes in the reserved bowl, drizzle with olive oil and salt, then arrange them on the baking sheet with the chicken.
- Roast everything until the chicken is cooked through and the grapes are softened, then soak the croutons in the juices from the baking sheet.
- Broil the dish until the chicken skin is crispy and the edges of the fennel and croutons are dark brown, then top with olives and fennel fronds.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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