Chicken Breasts with Orange-Fennel Seed-Olive Relish

Name: Chicken Breasts with Orange-Fennel Seed-Olive Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams bone-in, skin-on chicken breast halves (about; 1 teaspoon fennel seeds, lightly crushed; 2 Tbsps olive oil; 177 milliliters pitted and smashed brined green olives (such as Lucques); 1 Tbsp freshly squeezed orange juice; 2 teaspoons orange zest; 4 servings Salt and freshly ground black pepper

You can never have too many main course recipes, so give Chicken Breasts with Orange-Fennel Seed-Olive Relish a try. This recipe makes 4 servings with 225 calories, 15g of protein, and 18g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of skin-on chicken breast halves, orange juice, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 450 degrees and set the rack in the center.

Equipment you will use

Oven

Place fennel seeds in a small frying pan and toast over medium heat until fragrant.

Ingredients you will need

Fennel Seeds

Toast

Equipment you will use

Frying Pan

Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.

Ingredients you will need

Ground Black Pepper

Olive Oil

Olives

Juice

Seeds

Salt

Equipment you will use

Bowl

Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Dry Seasoning Rub

Equipment you will use

Frying Pan

Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.

Ingredients you will need

Roasted Chicken