Chicken Breasts with Orange-Fennel Seed-Olive Relish

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
2 to 4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 teaspoon fennel seeds, lightly crushed
  • 3/4 cup pitted and smashed brined green olives (such as Lucques)
  • 1 tablespoon freshly squeezed orange juice
  • 2 teaspoons orange zest
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 bone-in, skin-on chicken breast halves (about 10 ounces)
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Healthy Holiday Food & Cooking Recipes