Roast Chicken Thighs With Fennel, Green Olives and Lemon

TOTAL TIME: 35 minutes



  • 1 large fennel bulb, outer layers removed
  • 6 bone-in chicken thighs, patted dry
  • 3 tablespoons olive oil
  • 2 teaspoons turmeric
  • 2 teaspoons fennel seeds, lightly crushed
  • 2 teaspoons cumin seeds, lightly crushed
  • Salt and freshly ground black pepper
  • 2 cups water
  • 1 cup jasmine or other long-grain white rice
  • ½ cup Castelvetrano olives, crushed open and pitted
  • 1 lemon, halved
  • ¼ cup chopped parsley


  1. Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin until evenly coated. Season generously with salt and pepper. Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.
  2. Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice, 1 tablespoon olive oil and a generous pinch of salt. Reduce heat to medium, partially cover pot and simmer until rice is just tender, about 15 minutes. Strain rice and toss dry. Season with more salt if needed.
  3. Carefully pour off rendered fat accumulated around chicken, and discard. Scatter olives around chicken and return baking sheet to oven. Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 10-15 minutes more.
  4. Squeeze lemon over chicken, olives and fennel. Transfer chicken, skin-side up, to a serving dish along with olives and fennel. Pour any pan juices over chicken, and garnish with parsley. Serve over or alongside rice.
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