Sheet-Pan Chicken With Artichokes and Herbs
This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that’s scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.
- Total:
- Serves: 4 persons
Ingredients
- 3large 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
- 8ounces cherry tomatoes
- 6tablespoons extra-virgin olive oil
- Kosher salt and pepper
- 2tablespoons minced garlic
- 2tablespoons ground fennel
- 1tablespoon finely chopped fresh rosemary
- 1tablespoon finely chopped fresh sage
- 8bone-in, skin-on chicken thighs (about 3 pounds)
- ½cup pitted green olives, chopped
- 2tablespoons fresh lemon juice
- 1teaspoon red-pepper flakes (optional)
Instructions
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.