A date-and-olive dressing adds sweetness to this low-carb meal.
Prep Time: 15 minutes
Cook Time: 40 minutes, plus 15 minutes resting time
Serves 4Photography and styling by Jenny Huang
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 of the olive oil.
Roast chicken about 40 minutes, 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.