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)
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