One-pan meals are the best!
We live in a busy culture. People are always rushing, working overtime, over-booking their calendar, taking their kids from one place to the next, running errands, and on and on. There's a whole lot of busyness going on.
Often, that means we're wondering what to make for dinner and hoping we can get it on the table fast (or, we resort to takeout).
If you're like me, and you're not an avid meal-planning, meal-prepping, have-your-monthly-menu-planned-out kind of person, then you depend on fast, one-pan, one-pot, and Instant Pot meals.
I am all about sheet pan meals because they're so simple. They usually take very little prep time, and sometimes, you can do all of the prep work in advance!
Then, all that's left is to toss everything onto a sheet pan and let the oven do the work for you.
While it's cooking, you can go put your feet up and give yourself a break. Or if that's not practical, you can spend some time with your loved ones, get some work done, or focus on some household chores… whatever works best for you! The point is, you won't be standing over a stove.
Perfect For Weeknight Dinner Or Special Weekend Meal!
This Sheet Pan Orange, Herb, & Olive Chicken is so full of flavor — a garlicky-orange marinade with a slight sweetness to complement the herb-y and savory flavors. Your taste buds will be happy!
If you'd like, prep the ingredients the night before. Simply combine most of the ingredients in a marinating bag or bowl. The next evening, it all goes in the pan. See? So easy!
Whether weeknight dinner or special weekend meal, this meal is sure to please your loved ones and/or guests.
Sheet Pan Orange, Herb, & Olive Chicken
Prep
Cook
Inactive
Total
Yield 1 baking pan
Simple sheet pan dinners, like this Sheet Pan Orange, Herb, and Olive Chicken, are SO easy after a busy day! This easy dinner is grain-free and dairy-free!
Ingredients
- 4 bone-in organic chicken thighs
- 5 to 7 fresh garlic cloves, minced
- 1 tablespoon minced fresh thyme leaves
- zest of 1 small orange
- 1/2 cup freshly squeezed orange juice (approx. 2 large oranges)
- 1/2 cup avocado oil
- 1-1/4 teaspoon sea salt
- 5 to 7 orange slices (from 1 large orange)
- 1 fennel bulb, core removed and chopped into large chunks
- 5 ounces pitted green olives or garlic stuffed green olives
Instructions
To prepare the marinade, combine minced garlic, thyme, orange zest, orange juice, avocado oil, and sea salt in a large mixing bowl with a lid or a large Ziploc bag.
Give it a good stir or shake.
Add chicken. Stir or shake again to make sure the marinade completely coats the chicken.
Leave the chicken in the fridge to marinate for at least 30 minutes or up to 24 hours, ideally overnight. Stir or shake to incorporate ingredients once or twice during the marinading time.
When ready to bake, preheat oven to 400 degrees Fahrenheit.
On a large baking pan or sheet, place orange slices and fennel.
Add marinated chicken thighs. Pour remaining marinade over the pan as well.
Evenly distribute olives over the pan.
Place pan in preheated oven. Bake for 45 minutes to 1 hour, until fennel is tender and chicken is cooked through with a golden brown skin.
Serve with white rice, homemade biscuits, buttered pasta, tostones, or a green salad. Enjoy!
Courses Main
Have you ever made a sheet pan dinner? Will you add this easy recipe to your meal rotation?
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
Tried this the other night, excellent and easy!
I’m so thrilled to hear you enjoyed it Sharon!
This looks amazing…but I’ve gotta make something with low sodium for my husband. By chance do you know that sodium count for this? The olives I’d prolly have to omit… Think I’m going to try it without them. Lord, this looks awesome!!!
Hi Kimberly, I wish I knew the sodium content for you but I don’t. Is sea salt out for your husband? I haven’t tried this without the olives and sea salt, but I would guess the other flavors would keep the meal just as tasty. I hope you get to try it! 🙂
Sodium in general they say to stay at 2000mg/day. I know what you may be thinking and trust me…I’m starting to think it’s not the sodium in NATURAL products…it’s the iodized salt that’s bad. I would tend to agree …except we haven’t used iodized salt in almost 3 years… Now..my hubby was following his own diet..eh hem…before he ended up in the hospital… so my thinking is that natural salt is not the problem. But ssshhh… it’s prolly good that he’s counting sodium. It will help keep him in check.
I’m going to omit the olives and leave the sea salt in… I will let you know if the salt is a problem for him. (I don’t think it will be…but I’m no doctor… I DO play one in my home, however…so there’s that.. ) God bless and thanks for the awesome recipe! Going to try this tonite!
🙂 that’s wonderful that you’re so careful and aware for him.
Super yummy and easy! And the pan sauce was great poured over rice.
I’m so happy to hear you enjoyed it Shelley! I bet the sauce was so yummy over the rice.