How to Make Sheet Pan Chicken with Roasted Grapes & Olives and Fennel & Date Salad

Crispy, herby chicken thighs roasted with jammy red grapes, Castelvetrano olives, red onion, and honey, served with a crunchy fennel and date salad in a bright lemon-dijon dressing. Sweet, salty, fresh, and mostly made on one pan.

Course Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 678kcal

Equipment

Large 9x13 rimmed baking sheet
Parchment Paper
Cutting Board
Sharp Knife
Large salad bowl
Mixing Bowls
Whisk
Measuring Cups and Spoons
Mandoline (optional, for thinly slicing the fennel)
Tongs
Meat Thermometer

Ingredients

For the Sheet Pan Chicken

6 bone-in skin-on chicken thighs (approximately 2½–3 lbs)
2 cups red seedless grapes
¾ cup pitted Castelvetrano olives
1 small red onion cut into wedges
4 cloves garlic roughly chopped
2 tablespoons honey
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1 lemon half juiced and half thinly sliced
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper

For the Fennel & Date Salad

1 large fennel bulb trimmed and very thinly sliced
5 Medjool dates pitted and roughly chopped
2 stalks celery thinly sliced
½ cup walnuts roughly chopped and toasted
½ cup freshly shaved Parmesan cheese

For the Lemon Dressing

¼ cup extra virgin olive oil
1 tablespoon dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey
Salt & pepper

Instructions

For the Sheet Pan Chicken

Preheat your oven to 420F and line a large rimmed baking sheet with parchment paper.
Pat the chicken thighs dry with a paper towel. Place them on the prepared baking sheet and drizzle with 1 tbsp olive oil. Season with salt, pepper, fresh thyme, and rosemary, rubbing everything into the chicken until evenly coated.
Arrange the chicken thighs skin-side up, leaving a little space between each piece. Transfer to the oven and roast for 20 minutes.
While the chicken is roasting, prepare the grape and olive mixture. In a medium bowl, combine the red grapes, Castelvetrano olives, red onion wedges, chopped garlic, honey, remaining 1 tbsp olive oil, and lemon juice. Toss until everything is evenly coated.
Remove the chicken from the oven and arrange the grape and olive mixture around the chicken thighs. Add the lemon slices throughout the baking sheet and spoon any remaining honey mixture over the chicken.
Return the baking sheet to the oven and roast for another 20–25 minutes, until the chicken is golden brown, the skin is crispy, and the grapes have softened and begun to burst. The chicken should reach an internal temperature of 165°F.
For extra crispy skin, broil the chicken for an additional 1–2 minutes, keeping a close eye on it to prevent the honey and grapes from burning.
Remove from the oven and allow the chicken to rest for 5 minutes before serving. Spoon the roasted grapes, olives, onions, and delicious pan juices over the chicken.

For the Fennel & Date Salad

While the chicken is roasting, prepare the salad. Using a sharp knife or mandoline, thinly slice the fennel bulb and transfer it to a large serving bowl.
Add the chopped Medjool dates, thinly sliced celery, and toasted walnuts. Toss everything together until evenly combined.
In a small bowl, whisk together the olive oil, dijon mustard, lemon juice, honey, salt, and freshly cracked black pepper until emulsified.
Drizzle the dressing over the fennel mixture and toss gently to coat. Allow the salad to sit for 5 minutes so the fennel softens slightly and absorbs the dressing.
Just before serving, add the freshly shaved Parmesan and toss one final time. Taste and adjust with additional lemon juice, salt, or pepper as needed.
Serve the fennel and date salad alongside the roasted chicken, making sure to spoon plenty of the warm grapes, olives, and pan juices over each portion. Enjoy!

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