Sheet Pan Chicken With Grapes and Fennel
Ingredients
- ½ loaf sourdough bread (about 10 oz.), torn into 2" pieces
- ½ cup plus 1 Tbsp. extra-virgin olive oil, divided
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
- 3 garlic cloves, finely grated
- 2½ tsp. smoked paprika
- Freshly ground pepper
- 4 skin-on, bone-in chicken thighs (about 1½ lb.), patted dry
- 1 large fennel bulb, fronds reserved, cored, cut through root end into 1"-thick wedges
- 1 lb. seedless red grapes
- 2 Tbsp. Champagne vinegar or white wine vinegar
- ⅓ cup Castelvetrano olives, pitted, torn
Organization Tags
Tags easily organize your Recipe Library
Comments