Chicken breasts with orange-fennel olive relish

  • 1 tsp. fennel seeds, lightly crushed
  • 170g pitted and smashed brined green olives (such as Lucques)
  • 1 tbsp. freshly squeezed orange juice
  • 2 tsp. orange zest
  • 2 tbsp. olive oil
  • 2 bone-in, skin-on chicken breast halves (about 280g)
  • Salt and freshly ground black pepper
1) Preheat oven to 220C/Gas Mark 8 and set the rack in the center.

2) 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.

3) Heat a large ovenproof 30-cm 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 C on a meat thermometer.

4) 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.

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