large fennel bulbs (about 3 pounds), trimmed, halved lengthwise and cut into 1/2-inch-thick wedges
(14-ounce) cans whole artichoke hearts in water, drained and halved lengthwise
ounces cherry tomatoes
tablespoons extra-virgin olive oil
Kosher salt and pepper
tablespoons minced garlic
tablespoons ground fennel
tablespoon finely chopped fresh rosemary
tablespoon finely chopped fresh sage
bone-in, skin-on chicken thighs (about 3 pounds)
cup pitted green olives, chopped
tablespoons fresh lemon juice
teaspoon red-pepper flakes (optional)
- 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.
- 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.
- Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
- Divide chicken and vegetables among plates. Pour pan juices into a small bowl and degrease, then stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.