A date-and-olive dressing adds sweetness to this low-carb meal.
The juiciness of the roasted chicken complements a citrusy fennel salad in this recipe. “For an even crisper skin, you can swap the olive oil for grass-fed butter,” says Laura Rege, a New York City-based recipe developer. Sweet dates, salty olives, and fresh parsley round out the dish.
Photography and styling by Jenny Huang
Ingredients
Directions
Step 1
Preheat oven to 425 degrees F. Pat chicken dry and season with salt and pepper. Place in a large cast iron skillet. Place fennel around the chicken. Drizzle with ¼ cup olive oil.
Step 2
Roast chicken about 40 minutes to an hour, until an instant-read thermometer inserted into the thickest part of the breast and thigh reads 160 degrees F. Transfer the fennel to a large bowl and the chicken to a cutting board. Let it rest for 15 minutes.
Step 3
In a small bowl, whisk 2 tablespoons of olive oil with the lemon juice. Stir in the dates, olives, and parsley. Season with salt and pepper.
Step 4
Add the orange to the bowl with the fennel and gently toss. Serve chicken with citrus-fennel salad. Drizzle the date-olive dressing over top.