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).
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
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!
- 4 bone-in organic chicken thighs
- 5 to 7 cloves garlic fresh, minced
- 1 tablespoon dried thyme fresh, minced
- 1 zest orange small
- 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 slices orange from 1 large orange
- 1 fennel bulb core removed and chopped into large chunks
- 5 ounces pitted green olives or garlic stuffed green olives
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!
Have you ever made a sheet pan dinner? Will you add this easy recipe to your meal rotation?
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