50 minutes
A savory sheet-pan meal with crispy chicken thighs, roasted fennel, artichokes, and cherry tomatoes, finished with a lemon-olive sauce.
Fennel Bulbs, Sliced into half-inch wedges
bulbs
Artichoke Hearts, Halved, well-drained
cups
Cherry Tomatoes, Whole
0 oz
Olive Oil, Divided
tablespoons
Chicken Thighs, Pat dry, skin on
0 lb
Garlic, Minced
cloves
teaspoons
Fresh Rosemary, Chopped
tablespoons
Fresh Sage, Chopped
tablespoons
Green Olives, Chopped
cups
Lemon Juice, Fresh
tablespoons
pinches
1. Prepare and Roast Vegetables
Slice fennel bulbs into half-inch wedges, halve artichoke hearts, and place them on a rimmed baking sheet along with whole cherry tomatoes. Drizzle with half the olive oil, season with salt and pepper, and toss to coat. Spread in a single layer to roast.
2. Prepare Chicken
Pat chicken thighs dry and season with salt and pepper. In a small bowl, mix minced garlic, ground fennel, chopped rosemary, and sage with the remaining olive oil to create a spice rub. Massage onto the chicken and place skin-side up on top of the vegetables on the baking sheet.
3. Roast Chicken and Vegetables
Roast the chicken and vegetables in a preheated 425 degrees Fahrenheit oven for 35 to 40 minutes until the chicken is golden brown and the vegetables are tender.
4. Make Sauce
Remove the pan from the oven and transfer the chicken to a plate. Spoon out the pan juices, skim off excess fat, and mix with chopped green olives, fresh lemon juice, and a pinch of red-pepper flakes to create the sauce.
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