Sheet Pan Chicken Legs with Fennel, Dates, and Olives | Savory
Crispy sheet pan chicken delivers sweetness from dates, brininess from olives, and an anise-like touch from the fennel for a spectacular holiday dinner to feed a crowd.
Ingredients
- 2 medium cara cara or blood oranges, divided
- 6 tbsp olive oil, divided
- 4 sprigs fresh rosemary, divided
- 2 cloves garlic
- 1 (approx. 5 lb) pkg chicken leg quarters
- 2 medium fennel bulbs, cored and sliced, fronds reserved to garnish if desired
- 15 dates, quartered
- 1 cup pitted green olives (like Castelvetrano), roughly chopped
- 4 green onions, chopped
- 1/2 cup chopped fresh parsley
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