Instructions
Follow the steps and taste along the way.
Prepare the baking sheet and vegetables
Preheat the oven to 210 °C, or 200 °C for a convection oven. Wash the potatoes and cut them into wedges about 2 cm thick. Trim the fennel and cut it into wedges about 1.5 cm thick.
Start roasting the vegetables
Spread the potatoes and fennel on a baking sheet. Drizzle them with 5 ml of olive oil, add the thyme, half the salt, and half the pepper, and toss to combine. Roast for 15 minutes.
Season the chicken
Zest the lemon and squeeze out the juice. Finely chop the garlic. Toss the chicken thighs with the lemon zest and juice, garlic, remaining 5 ml of oil, salt, and pepper.
Roast the chicken with the vegetables
Remove the baking sheet from the oven and arrange the chicken thighs among the vegetables. Return the sheet to the oven and roast for about 25 minutes, until the potatoes are tender and the chicken is cooked through.
Add the olives and finish roasting
Scatter the olives over the baking sheet and roast for another 5 minutes. Check that the thickest part of the chicken has reached at least 74 °C. Let the dish rest for 5 minutes before serving.
