Recipe courtesy of Aida Mollenkamp
Show: Ask Aida
Episode: Light & Healthy
Save Recipe Print
Total:
30 min
Active:
5 min
Yield:
2 to 4 servings
Level:
Easy
Healthy
Total:
30 min
Active:
5 min
Yield:
2 to 4 servings
Level:
Easy
Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 450 degrees and set the rack in the center.

Place fennel seeds in a small frying pan and toast over medium heat until fragrant. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.

Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.

Take the chicken out and let it rest for 5 minutes so that the juices settle. Transfer to a serving plate and top with reserved olive mixture. Serve.

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