Sheet-Pan Chicken With Artichokes and Herbs

By Kay Chun

Updated April 29, 2021

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
50 minutes
Rating
4(1,410)
Comments
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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.

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Ingredients

Yield:4 servings

  • 3 large fennel bulbs (about 3 pounds), trimmed, halved lengthwise and cut into ½-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)

  • ½ cup pitted green olives, chopped

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon red-pepper flakes (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

46 grams carbs; 333 milligrams cholesterol; 1271 calories; 40 grams monosaturated fat; 15 grams polyunsaturated fat; 19 grams saturated fat; 98 grams fat; 2 grams trans fat; 20 grams fiber; 2387 milligrams sodium; 66 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

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

  4. 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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Ratings

4 out of 5
1,410 user ratings
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Comments

Debbie

It was enjoyed by all...even those not fond of fennel! Didn't add the olives at the end, but rather, drizzled fresh lemon juice over the entire pan and plated. Worked well and simpler!

Gina

I used boneless and skinless chicken thighs, and substituted fennel seed for the ground fennel, apple cider vinegar for the lemon juice. All the flavors married very well. I would not leave out the olive, red pepper and lemon juice (or other acidic liquid) at the end because those flavors round out the other flavors.

John

Absolutely superb! Make sure to rub the spice mixture under the chicken skin as well as on top. Next time I'd cut the fennel into slightly smaller chunks or strips so they aren't as large and woody as shown in the photo. Also, due to time and hunger, we skipped draining the juices at the end and just poured the olive/lemon mixture right on top. Definitely a new weeknight staple alongside some couscous and chilled white wine!

JimB

Made this tonight. Used boneless/skinless chicken thighs. Started the veggies alone and added the chicken 15 minutes later. All of it came out absolutely perfect. Normally, after I make a recipe for the first time, I am able to find some way that I think might improve it. Not this one. It is literally the best and one of the simplest chicken recipes I have ever made. I will make it over and over again. Baked fresh sourdough bread to soak up all the incredible juices. Thanks for this recipe.

Chicken of the Sea

Yum!!! So, so delicious and quick and easy to make. My kind of recipe. Used leeks instead of fennel and added scallions just because. I got rave reviews! Another "go to" recipe added to my culinary repertoire. Thank you Kay Chun and NYT!

Mary Beth Lyles

I appreciated the fennel but overall this was a little bland for me. if I tried again I'd add a little feta or halloumi.

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