Name: Sheet Pan Chicken with Fennel and Olives (AIP, paleo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 large cloves garlic, crushed; 1/3 cup olive oil; 3 TBSP freshly squeezed lemon juice; 3/4 tsp sea salt; 1 tsp fresh thyme; 1 lb Japanese sweet potatoes, peeled and cubed; 1 lb chicken breasts, sliced into strips; 1 large bulb fennel, sliced*; 1 pear (any variety), cubed; 3/4 cup pitted olives (any variety, ensure they’re AIP compliant)

This Sheet Pan Chicken with Fennel and Olives is a one-pan Fall dinner delight! It’s AIP, paleo and Whole30 compliant, comes together in under 45 minutes and is full of rich and cozy flavors.

stainless steel sheet pan with chicken breast strips, kalamata olives, white sweet potatoes and pears garnished with fennel fronds

When it comes to easy and quick dinners, I am definitely a sheet pan, one-pan, one-pot kinda girl. This Sheet Pan Chicken with Fennel and Olives recipe is a personal weekday favorite. It’s especially great for when you just don’t want to be in the kitchen too long. This meal is AIP, paleo and Whole30 compliant if that’s your jam and has a beautiful combination of sweet and savoury notes.

Here are the main ingredients in this easy Sheet Pan Chicken dinner:

Boneless, skinless chicken breasts – slice these into strips to bake alongside the veggies.
Lemon juice, garlic fresh thyme, olive oil and sea salt – freshly squeezed lemon juice is used as the base of the marinade with olive oil and thyme for all the other ingredients in this recipe
Sweet potatoes – I recommend Japanese sweet potatoes or Hannah sweet potatoes or any other variety of white-fleshed sweet potato in this recipe. They are starchier and have a different sweetness that lend themselves well to the flavours of lemon and fennel here.
Fennel – one large bulb of fennel is used here (fronds removed) and roasted alongside the chicken and potatoes
Pitted olives – you can use any variety, just ensure they are AIP compliant – I like kalamata
Pear – you can use any variety of pear here. It lends a beautiful sweetness and texture to the dish to balance the savory olives.

mise en place for Sheet Pan Chicken meal including a pear, a lemon, a head of garlic cloves and small glass bowls with kalamata olives, chicken breast strips, diced white sweet potatoes and sliced fennel against a grey background

clear glass bowl with lemon, garlic, olive oil and thyme with a stainless steel whisk in the bowl

Here’s how you make this one-pan dish:

Make a marinade out of the garlic, olive oil, lemon juice, sea salt and thyme.
Toss the sweet potatoes with 1/4 of the marinade. Spread them onto onto a large, parchment-lined baking sheet (or two medium-sized baking sheets). You don’t want the ingredients to steam so make sure you’re giving yourself enough space.
Bake for 10 minutes to give them a head start.
While the sweet potatoes bake, place the sliced chicken breasts into a bowl with fennel, pears and olives. Cover with remaining 3/4 of the marinade. Bake for 15-20 minutes further until is cooked through.

If you tried this Sheet Pan Chicken with Fennel and Olives dish I would appreciate it if you would give it a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

Here are some other one-pan meals you’ll be sure to enjoy:

Sheet Pan Chicken with Fennel and Olives (AIP, paleo)

Author: Nicole @healmedelicious
Total Time: 45 minutes
Yield: 3–4 servings 1x

Print Recipe

Description

This Sheet Pan Chicken with Fennel and Olives is a one-pan Fall dinner delight! It’s AIP, paleo and Whole30 compliant, comes together in under 45 minutes and is full of rich and cozy flavors.

Ingredients

Scale

3 large cloves garlic, crushed
1/3 cup olive oil
3 TBSP freshly squeezed lemon juice
3/4 tsp sea salt
1 tsp fresh thyme
1 lb Japanese sweet potatoes, peeled and cubed
1 lb chicken breasts, sliced into strips
1 large bulb fennel, sliced*
1 pear (any variety), cubed
3/4 cup pitted olives (any variety, ensure they’re AIP compliant)

Instructions

Heat oven to 400F
In a small bowl combine garlic, olive oil, lemon juice, sea salt and thyme.
Toss the sweet potatoes with 1/4 of the marinade and place onto a parchment-lined baking sheet. Bake for 10 minutes to give them a head start.
While the sweet potatoes bake, place the sliced chicken breasts into a bowl with fennel, pear and olives and cover with remaining 3/4 of the marinade.
After 10 minutes, add the chicken and vegetables to the pan(s) with the sweet potatoes.
Bake for 15 to 20 minutes further, until chicken is cooked and everything has browned.
Enjoy!

Notes

*Cut the stalks and fronds off the fennel bulb and reserve fronds for garnishing, if desired. Once stalks are removed, cut the bulb into quarters and then into 1-inch-thick slices.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Mains

Keywords: sheet pan, one pot meals, quick meals, aip, paleo, whole30, quick weeknight meals, chicken dinner, fall recipes