Sheet-Pan Chicken With Artichokes and Herbs

By Kay Chun

Updated April 30, 2021

Sheet-Pan Chicken With Artichokes and Herbs
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
50 minutes
Rating
4(1,334)
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
  • 3large 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
  • 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)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1045 calories; 81 grams fat; 14 grams saturated fat; 2 grams trans fat; 33 grams monounsaturated fat; 11 grams polyunsaturated fat; 46 grams carbohydrates; 20 grams dietary fiber; 18 grams sugars; 50 grams protein; 2304 milligrams sodium

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.

Ratings

4 out of 5
1,334 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!

Heather

I make this all the time. Delicious and easy. The fennel is so succulent, and my partner loves the artichokes. The spicing is glorious.

Juli G.

This is a fantastic weeknight dinner that could easily be used for company. It isn’t the cheapest dinner - fresh sage, fresh rosemary, three bulbs of fennel, artichokes, olives, etc., add up, but it is healthy and tasty. Also, very visually appealing on the plate!

ashleyc

wow! I made this with boneless skinless thighs, laid a sprig of rosemary under each thigh before putting it in the oven, and served it with crispy bread. Definitely going to make it again! Thank you so much

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