Sheet-Pan Chicken With Artichokes and Herbs

Name: Sheet-Pan Chicken With Artichokes and Herbs
Total time: 50 min
Ingredients: 3 large fennel bulbs (about 3 pounds), trimmed, halved lengthwise and cut into 1/2-inch-thick wedges; 2 (14-ounce) cans whole artichoke hearts in water, drained and halved lengthwise; 8 ounces cherry tomatoes; 6 tablespoons extra-virgin olive oil; Kosher salt and pepper; 2 tablespoons minced garlic; 2 tablespoons ground fennel; 1 tablespoon finely chopped fresh rosemary; 1 tablespoon finely chopped fresh sage; 8 bone-in, skin-on chicken thighs (about 3 pounds); 1/2 cup pitted green olives, chopped; 2 tablespoons fresh lemon juice; 1 teaspoon red-pepper flakes (optional)

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Total: 50 minutes

Servings: 4

Cost: $8.53 /serving

Author : Kay Chun

artichoke hearts chicken thigh fennel

Sheet-Pan Chicken With Artichokes and Herbs

Instructions

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Step 1

Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.

Step 2

In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.

Step 3

Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.

Step 4

Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.

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