Instructions

Follow the steps and taste along the way.

1. Prepare the sheet pan and ingredients

   Preheat the oven to 210 °C, or 200 °C for a fan oven. Wash the potatoes and cut them into wedges about 2 cm wide. Trim the fennel and cut it into wedges about 1.5 cm thick.

   

2. Start roasting the vegetables

   Arrange the potatoes and fennel on a sheet pan. Add 30 ml of olive oil, 2 g of salt, the thyme, and half of the ground pepper. Toss to combine and roast for 15 minutes.

   

3. Season the chicken

   While the vegetables are roasting, zest the lemon and squeeze out its juice. Finely chop the garlic. Toss the chicken thighs with the lemon zest and juice, garlic, remaining 10 ml of oil, 1 g of salt, and the remaining pepper.

   

4. Finish roasting the chicken and vegetables

   Remove the sheet pan from the oven and arrange the chicken thighs among the vegetables. Return it to the oven and roast for another 25 minutes, until the chicken is cooked through and the potatoes are tender.

   

5. Add the olives and let the dish rest

   Scatter the olives over the sheet pan and roast for another 5 minutes. Check that the thickest part of the chicken has reached at least 74 °C. Remove the pan from the oven and let the dish rest for 5 minutes before serving.