Name: Sheet-Pan Chicken with Grapes and Fennel
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
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

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

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Instructions

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