Fennel is an underrated gut-friendly vegetable, mildly sweet, easy on digestion, and full of fiber. Roasted alongside chicken thighs and briny olives, it turns tender and almost caramelized, soaking up all the pan juices. This is a one-pan dinner that requires very little hands-on effort for how good the payoff is.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 fennel bulbs, cut into wedges
- 1/2 cup Kalamata olives
- 4 garlic cloves, smashed
- 3 tbsp olive oil
- 1 lemon, sliced
- 1 tsp dried oregano
- Salt and pepper
- Fresh dill to finish
Instructions
- Preheat oven to 200C. Toss fennel wedges, garlic, and olives with 1 tbsp olive oil, salt, and pepper. Spread in a large baking dish.
- Pat chicken thighs dry, season with oregano, salt, and pepper. Nestle among the fennel, skin-side up. Drizzle with remaining olive oil. Tuck lemon slices around the dish.
- Roast 35-40 minutes until chicken skin is golden and crisp and the fennel is tender.
- Scatter fresh dill over the top before serving.
Nutrition Facts (per serving)
| Calories | 420 |
| Total fat | 26g |
| Total carbohydrates | 10g |
| Dietary fiber | 4g |
| Protein | 36g |
| Sodium | 520mg |
Why This Is Good for Your Gut
Fennel provides soluble fiber and anethole, a compound with carminative properties that reduces bloating. Olives' polyphenols selectively support beneficial gut bacteria. Garlic adds prebiotic inulin. Chicken's complete protein supports gut lining repair.
Let the chicken skin get properly crisp before pulling it out. It's worth the extra few minutes.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.