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 rubbed 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.

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)
½
cup pitted green olives, chopped
2
tablespoons fresh lemon juice
1
teaspoon red-pepper flakes (optional)

Preparation

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.