Chicken Breasts with Orange-Fennel Seed-Olive Relish

• 1 teaspoon fennel seeds, lightly crushed
• 3/4 cup pitted and smashed brined green olives (such as Lucques)
• 1 tablespoon freshly squeezed orange juice
• 2 teaspoons orange zest
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 bone-in, skin-on chicken breast halves (about 10 ounces)

1. Preheat oven to 450 degrees and set the rack in the center.
2. Place fennel seeds in a small frying pan and toast over medium heat until fragrant.
3. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil.
4. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.
5. Heat a large ovenproof 12-inch frying pan over medium heat.
6. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper.
7. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes.
8. Flip chicken over with tongs and put it in the oven to finish cooking.
9. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first).
10. Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.
11. Take the chicken out and let it rest for 5 minutes so that the juices settle.
12. Transfer to a serving plate and top with reserved olive mixture.
13. Serve.

fennel seeds, green olives, freshly squeezed orange juice, orange zest, olive oil, salt, chicken

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/chicken-breasts-with-orange-fennel-seed-olive-relish-recipe.html (may not work)