This Sheet-Pan Chicken with Grapes and Fennel is a one-pan wonder that pairs the savory richness of roasted chicken with the sweet, juicy burst of grapes and the subtle licorice flavor of fennel. Finished with buttery Castelvetrano olives and crisp sourdough croutons, this elegant yet easy dinner channels rustic Tuscan vibes.
Why You’ll Love This Recipe
This dish is incredibly flavorful and visually stunning, yet it’s simple enough for a weeknight meal. Everything roasts together on one pan, making cleanup a breeze. The roasted grapes and fennel offer a unique, sweet-savory twist, while the crispy chicken skin and golden sourdough croutons deliver satisfying texture.
Ingredients
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½ loaf sourdough bread (about 10 oz.), torn into 2″ pieces
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½ cup plus 1 tbsp extra-virgin olive oil, divided
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2 tsp Diamond Crystal or 1¼ tsp Morton kosher salt, plus more
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3 garlic cloves, finely grated
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2½ tsp smoked paprika
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Freshly ground black pepper
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4 skin-on, bone-in chicken thighs (about 1½ lb.), patted dry
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1 large fennel bulb, cored and cut into 1″-thick wedges (fronds reserved)
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1 lb seedless red grapes
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2 tbsp Champagne vinegar or white wine vinegar
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⅓ cup Castelvetrano olives, pitted and torn
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prep the Croutons: Preheat oven to 425°F. On a large baking sheet, toss torn sourdough bread with ¼ cup olive oil and a pinch of salt. Bake on the middle rack until golden and crisp, 12–15 minutes. Set aside.
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Marinate the Chicken: In a bowl, whisk together ¼ cup olive oil, garlic, paprika, and salt. Season with pepper. Toss chicken thighs in the marinade and place on another baking sheet.
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Add Veggies and Grapes: In the same bowl, toss fennel wedges and grapes with remaining 1 tbsp olive oil and a pinch of salt. Arrange around the chicken on the sheet.
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Roast: Bake on the middle rack for 25–35 minutes, until the chicken is cooked through and grapes are softened.
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Finish the Croutons: Pour the pan juices from the sheet pan over the croutons and toss with vinegar to absorb the flavors. Add croutons to the baking sheet with chicken.
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Broil: Move the sheet to the upper rack and broil for 1–2 minutes until chicken skin is crisp and fennel edges caramelize.
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Garnish and Serve: Scatter Castelvetrano olives and fennel fronds over the top. Serve warm.
Servings and Timing
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Servings: 4
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
Variations
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Substitute grapes with figs or dates for a richer sweetness.
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Use boneless chicken thighs or breasts—adjust cooking time accordingly.
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Try adding a sprinkle of feta or goat cheese before serving for extra tang.
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Use a mix of red and green grapes for color contrast and flavor depth.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: Warm in a 350°F oven for 10–15 minutes to re-crisp the skin and croutons.
FAQs
Can I use boneless chicken?
Yes, but reduce the roasting time slightly to avoid drying out the meat.
What can I substitute for fennel?
Try leeks or onions for a milder flavor, or celery root for something more earthy.
Do I need to peel the grapes?
No, the skins add texture and hold up well during roasting.
Can I make this ahead?
You can marinate the chicken and prep the vegetables a few hours ahead, but roast fresh for best texture.
What wine pairs well with this dish?
A dry white wine like Sauvignon Blanc or a light red like Pinot Noir complements it beautifully.
Can I skip the olives?
Yes, but they add a salty, briny note that balances the sweetness—capers are a good substitute.
Can I make this gluten-free?
Use gluten-free bread for the croutons to make the dish entirely gluten-free.
Should I use red or green grapes?
Red grapes are ideal for sweetness and color, but green can also work if you prefer tartness.
Can I use a different vinegar?
Yes, white balsamic or apple cider vinegar would also be delicious.
How do I keep the chicken skin crispy?
Make sure the chicken is dry before roasting, and use the broiler at the end for maximum crispiness.
Conclusion
Sheet-Pan Chicken with Grapes and Fennel is a stunning and flavorful meal that’s easy enough for a weeknight but impressive enough for company. With its blend of sweet, savory, and tangy elements, it’s a true crowd-pleaser that you’ll want to add to your regular dinner rotation.
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Sheet-Pan Chicken with Grapes and Fennel
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Sheet-Pan Chicken with Grapes and Fennel is a rustic, one-pan dinner that’s bursting with sweet, savory, and tangy flavors. Crispy roasted chicken thighs are paired with caramelized fennel, juicy grapes, and golden sourdough croutons, then finished with briny Castelvetrano olives and Champagne vinegar for a vibrant Mediterranean-inspired meal. This elegant yet easy recipe is perfect for both casual dinners and special occasions.
Ingredients
½ loaf sourdough bread (about 10 oz.), torn into 2-inch pieces
½ cup + 1 tbsp extra-virgin olive oil, divided
2 tsp Diamond Crystal or 1¼ tsp Morton kosher salt, plus more to taste
3 garlic cloves, finely grated
2½ tsp smoked paprika
Freshly ground black pepper
4 bone-in, skin-on chicken thighs (about 1½ lb), patted dry
1 large fennel bulb, cored and cut into 1-inch wedges (reserve fronds for garnish)
1 lb seedless red grapes
2 tbsp Champagne vinegar (or white wine vinegar)
⅓ cup Castelvetrano olives, pitted and torn
Instructions
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Prepare the Croutons:
Preheat oven to 425°F. Toss torn sourdough bread with ¼ cup olive oil and a pinch of salt on a baking sheet. Bake for 12–15 minutes until crisp and golden. Set aside. -
Marinate the Chicken:
In a bowl, whisk together ¼ cup olive oil, garlic, smoked paprika, and salt. Add pepper to taste. Rub marinade all over chicken thighs. -
Assemble the Sheet Pan:
Toss fennel wedges and grapes with remaining 1 tbsp olive oil and a pinch of salt. Arrange around marinated chicken on a separate sheet pan. -
Roast:
Roast everything on the middle oven rack for 25–35 minutes, until chicken reaches 165°F and grapes soften. -
Finish the Croutons:
Pour pan juices over the toasted croutons and toss with Champagne vinegar. Scatter croutons on the sheet pan with the chicken. -
Broil:
Move pan to the upper rack and broil for 1–2 minutes to crisp the chicken skin and caramelize the fennel. -
Garnish and Serve:
Top with Castelvetrano olives and fennel fronds. Serve warm with extra vinegar or olive oil if desired.
Notes
Fennel Substitute: Use leeks, onions, or celery root.
Grape Alternatives: Try halved figs or pitted dates.
Cheesy Finish: Add crumbled feta or goat cheese for extra richness.
Olive Swap: Use capers for a similar salty bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean, Italian-Inspired
