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You are here: Home » Food Preparation » Sheet Pan Orange, Herb, & Olive Chicken {grain-free & dairy-free!}

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Sheet Pan Orange, Herb, & Olive Chicken {grain-free & dairy-free!}

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Sheet pan meals -- like this grain-free, dairy-free Sheet Pan Orange, Herb, & Olive Chicken -- are so simple! They usually take very little prep time, and sometimes, you can do all of the prep work in advance. Simply throw most of the ingredients into a marinating bag or bowl, refrigerate, and bake it on a sheet pan when you're ready! SO EASY!

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 meals -- like this grain-free, dairy-free Sheet Pan Orange, Herb, & Olive Chicken -- are so simple! They usually take very little prep time, and sometimes, you can do all of the prep work in advance. Simply throw most of the ingredients into a marinating bag or bowl, refrigerate, and bake it on a sheet pan when you're ready! SO EASY!
5 from 4 votes
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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!

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
marinate 30 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 336 kcal
Author Emily Sunwell-Vidaurri

Ingredients

  • 4 organic chicken thighs bone-in
  • 5 to 7 cloves garlic fresh, minced
  • 1 tablespoon dried thyme fresh, minced
  • 1 organic orange zest only, from 1 small orange
  • 1/2 cup organic orange juice, approx. 2 large oranges
  • 1/2 cup avocado oil
  • 1-1/4 teaspoon sea salt
  • 5 to 7 slices organic 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

Instructions

  1. 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.
  2. Give it a good stir or shake.
  3. Add chicken. Stir or shake again to make sure the marinade completely coats the chicken.
  4. 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.
  5. When ready to bake, preheat oven to 400 degrees Fahrenheit.
  6. On a large baking pan or sheet, place orange slices and fennel.
  7. Add marinated chicken thighs. Pour remaining marinade over the pan as well.
  8. Evenly distribute olives over the pan.
  9. 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.
  10. Serve with white rice, homemade biscuits, buttered pasta, tostones, or a green salad. Enjoy!

Recipe Notes

  • Quick and easy one-pan meal!
Nutrition Facts
Sheet Pan Orange, Herb, & Olive Chicken
Amount Per Serving
Calories 336 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 4g25%
Sodium 729mg32%
Potassium 298mg9%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 1g1%
Protein 2g4%
Vitamin A 319IU6%
Vitamin C 32mg39%
Calcium 101mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 Have you ever made a sheet pan dinner? Will you add this easy recipe to your meal rotation?

 

Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...

Bible-based cooking program...

...yet it's GOOD for you?

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Posted in: Allergy Friendly Food Preparation Main Dishes Main Dishes (Gluten-Free) Recipes Side Dishes Side Dishes (Gluten-Free)
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About Emily Sunwell-Vidaurri

Emily is a water kefir- and chocolate-loving, holistic-minded, homeschooling, wife and mommy of 4. She's a 4-time cookbook author - The Art of Great Cooking with Your Instant Pot, Amazing Mexican Favorites with Your Instant Pot, Low-Carb Cooking with Your Instant Pot, The Big Book of Instant Pot Recipes, food photographer and the founder of Recipes to Nourish, a gluten free blog focusing on real food and natural living. She’s a real foodie, passionate about nourishing home cooking, lover of seasonal food, and an advocate of "green" living, essential oils and a mindful lifestyle. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and more at Recipes to Nourish. Connect with her on Facebook, Instagram, Pinterest, Twitter and YouTube.

Reader Interactions

Comments

  1. AvatarSharon says

    January 28, 2018 at 3:39 pm

    Tried this the other night, excellent and easy!

    Reply
    • AvatarEmily @ Recipes to Nourish says

      January 29, 2018 at 3:59 pm

      I’m so thrilled to hear you enjoyed it Sharon!

      Reply
  2. AvatarKimberly Lambdin says

    February 2, 2018 at 10:33 am

    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!!!

    Reply
    • AvatarEmily @ Recipes to Nourish says

      February 2, 2018 at 3:53 pm

      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! 🙂

      Reply
      • AvatarKimberly Lambdin says

        February 3, 2018 at 12:35 pm

        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!

        Reply
        • AvatarEmily @ Recipes to Nourish says

          February 13, 2018 at 1:55 pm

          🙂 that’s wonderful that you’re so careful and aware for him.

          Reply
  3. AvatarShelley says

    February 10, 2018 at 11:09 pm

    Super yummy and easy! And the pan sauce was great poured over rice.

    Reply
    • AvatarEmily @ Recipes to Nourish says

      February 13, 2018 at 1:56 pm

      I’m so happy to hear you enjoyed it Shelley! I bet the sauce was so yummy over the rice.

      Reply

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Our Bible-based cooking program is for Christian families who know they should eat healthier but don’t know where to start… you can still “eat what you want to eat” like cinnamon rolls and cookies, bread and butter, and meat and potatoes… except it’s all healthy by God’s design… without spending hours in the kitchen!

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