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 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.
Ingredients
- 3large 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
- 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)
- 1/2cup pitted green olives, chopped
- 2tablespoons fresh lemon juice
- 1teaspoon red-pepper flakes (optional)
Directions
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, 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.
Nutrition
- Info
- Trans Fat: 2 gramsFat: 81 gramsCalories: 1045Saturated Fat: 14 gramsUnsaturated Fat: 45 gramsSodium: 2304 milligramsSugar: 18 gramsFiber: 20 gramsCarbohydrate: 46 gramsProtein: 50 grams
Source: https://cooking.nytimes.com/recipes/1022113-sheet-pan-chicken-with-artichokes-and-herbs