Go Back
–+ servings
Print
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!

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.