Ingredients

• 1 teaspoon fennel seeds, lightly crushed
• 3/4 cup pitted and smashed brined green olives (such as Lucques)
• 1 tablespoon freshly squeezed orange juice
• 2 teaspoons orange zest
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 bone-in, skin-on chicken breast halves (about 10 ounces)

Instructions

1. Watch how to make this recipe.
2. Preheat oven to 450 degrees and set the rack in the center.
3. Place fennel seeds in a small frying pan and toast over medium heat until fragrant. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.
4. Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.
5. Take the chicken out and let it rest for 5 minutes so that the juices settle. Transfer to a serving plate and top with reserved olive mixture. Serve.