Sheet-Pan Chicken With Grapes and Fennel

Fennel and grapes are a classic pairing, lending any dish where they appear together a vaguely Tuscan air. Here they are roasted alongside bone-in chicken thighs until tender and juicy (and the seasoned chicken skin is nicely crisp), then topped with a scattering of buttery, briney green olives and the feathery fennel fronds. Torn pieces of crisped-up sourdough are the best part of this sheet-pan dinner. When soaked in a mixture of smoky chicken and burst grape juices, the big, flavorful croutons will be the first to disappear.

Hangry waits for no one. Especially not test kitchen editor Kendra Vaculin. In Speedy Does It, she’s sharing whoa-worthy dinners you can get on the table like *snaps fingers* that.