Sheet-Pan Roast Chicken with Fennel & Green Olives

Ingredients

• 5 1/2 oz (150 g) chicken thigh
• 7 oz (200 g) fennel
• 3 1/2 oz (100 g) broccoli
• 1 tbsp (15 ml) extra-virgin olive oil
• 2 (6 g) garlic cloves, smashed
• 1/2 oz (15 g) green olives
• 1 tbsp (15 ml) lemon juice
• 1 tsp (5 g) whole grain mustard
• 1 tbsp (3 g) fresh parsley
• 1 oz (30 g) endive leaves

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Method

1. Heat the oven to 425°F (220°C) and dry the chicken thighs well. Cut the fennel into wedges through the root and turn them with the broccoli, the garlic and the olive oil on a sheet pan.
2. Set the thighs skin side up on top and roast for 25 minutes, until the skin is deep golden and the meat reaches 165°F (74°C). Scatter the olives over the pan for the last 5 minutes.
3. Whisk the whole grain mustard into the lemon juice and spoon it over the fennel while the pan is still hot, then scatter the parsley. Three days cold; the skin softens, and 400°F (200°C) brings back only some. Hand round endive.