Chicken Breasts with Orange-Fennel Seed-Olive Relish

1. 1

   Preheat oven to 450 degrees and set the rack in the center.

2. 2

   Place fennel seeds in a small frying pan and toast over medium heat until fragrant.

3. 3

   Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil.

4. 4

   Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.

5. 5

   Heat a large ovenproof 12-inch frying pan over medium heat.

6. 6

   Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper.

7. 7

   Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes.

8. 8

   Flip chicken over with tongs and put it in the oven to finish cooking.

9. 9

   (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first).

10. 10

    Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.

11. 11

    Take the chicken out and let it rest for 5 minutes so that the juices settle.

12. 12

    Transfer to a serving plate and top with reserved olive mixture.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.