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https://www.wsj.com/articles/easy-sheet-pan-chicken-recipe-with-roasted-fennel-and-olives-11674063414 Cookware Set

BEFORE TAKING THE HELM at Twelve in Portland, Maine, Colin Wyatt spent ten-plus years cooking in New York City’s temples of fine dining. During that time, some of the homey staff meals his colleagues prepared proved as instructive as the more-refined dishes they served to diners. Take, for example, this sheet-pan supper of lemony, crisp-skinned chicken thighs roasted with Castelvetrano olives and fennel, Mr. Wyatt’s second Slow Food Fast recipe.

“I learned this from German, the butcher at Eleven Madison Park,” Mr. Wyatt said. “He was light years ahead of everyone else and the secret to that kitchen, a true professional.” The dish’s merits are many: It can easily scale up to feed a crowd without dirtying a lot of pans. Unlike other parts of the bird, chicken thighs won’t dry out in the intense heat required to crisp the skin. And the fennel (Mr. Wyatt’s addition) provides an anise-y sweetness that balances the briny olives and tart lemon. “All these flavors work in unison,” Mr. Wyatt said. “There’s a reason I’ve been making this for fifteen-plus years.”

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Mini Steamer This copy is for your personal, non-commercial use only. Distribution and use of this material are governed by our Subscriber Agreement and by copyright law. For non-personal use or to order multiple copies, please contact Dow Jones Reprints at 1-800-843-0008 or visit www.djreprints.com.