Sheet-Pan Chicken with Grapes and Fennel

epicurious.com

ldev

½ loaf sourdough bread (about 10 oz.), torn into 2" pieces

½ cup plus 1 Tbsp. extra-virgin olive oil, divided

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

3 garlic cloves, finely grated

2½ tsp. smoked paprika

Freshly ground pepper

4 skin-on, bone-in chicken thighs (about 1½ lb.), patted dry

1 large fennel bulb, fronds reserved, cored, cut through root end into 1"-thick wedges

1 lb. seedless red grapes

2 Tbsp. Champagne vinegar or white wine vinegar

⅓ cup Castelvetrano olives, pitted, torn

Directions at epicurious.com

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