Fennel and grapes are a classic pairing, lending any dish where they
appear together a vaguely Tuscan air. Here they are roasted alongside
bone-in chicken thighs until tender and juicy (and the seasoned
chicken skin is nicely browned), then topped with a scattering of
buttery, briny green olives and feathery fennel fronds. Torn pieces of
crisped-up sourdough are the best part of this sheet-pan dinner.
When soaked in a mixture of smoky chicken and burst grape juices,
the big, flavorful croutons will be the first to disappear.

Sheet-Pan Chicken With Grapes and Fennel
By KENDRA VACULIN
Total time
50 minutes
Serves
4