Of all the trends that have surfaced recently, one of my favourites is the sheet pan dinner, mainly because I’m lazy — dinner cooks all at once in one pan and cleanup is a breeze. Cover the rimmed sheet pan with foil or parchment paper and arrange the ingredients on top. I find parchment paper works well when I first coat the pan with cooking spray, then add the parchment paper. The cooking spray acts as a “glue” to hold the paper in place and cleanup is even easier. Here fennel is used for a savoury rub, but you can create any spice rub of your choosing.

garlicky chicken thighs, potatoes and olives

1 tsp fennel seeds
1/2 tsp sea salt
3 cloves garlic, chopped
1 1/2 lb small new potatoes, halved
1/2 cup pitted Kalamata olives
4 tbsp olive oil, divided
8 bone-in chicken thighs

Preheat oven to 450˚F.

Pulse fennel seeds, salt and garlic in food processor. Toss potatoes and olives with half the olive oil and half the spice mixture.

Arrange chicken on parchment paper or foil-lined baking sheet. Rub with remaining olive oil. Season with remaining spice mixture. Sprinkle with pepper and additional salt to taste. Arrange potato mixture around chicken. Roast, uncovered, until potatoes are tender and chicken is cooked through, about 35 to 40 minutes.

Match: Uncork a Soave and enjoy.