Chicken with Fennel and Artichokes
Pretty quick to make for a week day meal!
Servings 2 generous servings
Ingredients
- 1 large fennel bulb (or 2 small) trimmed, sliced
- 1 14-ounce can whole artichoke hearts in water drained and cut in quarters
- 1-2 cups butternut squash pieces roasted
- 8 ounces cherry tomatoes
- olive oil spray
- Kosher salt and pepper
- 2 tablespoons minced garlic
- 2 tablespoons ground fennel
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh sage
- 4 chicken thighs bone-in, skin-on
- 1/4 cup pitted green olives chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon red-pepper flakes optional
Instructions
- Heat oven to 425 degrees. Spray butternut squash squares with olive oil and place on rimmed baking sheet. Roast for 20 minutes. Microwave fennel slices for 2 minutes (you can put them on raw, but I like them softened up a little). On a rimmed baking sheet, combine fennel slices, butternut squash, artichokes, and tomatoes. Spray with olive oil. Season with salt and pepper and stir to evenly coat. Spread in an even layer.
- In a small bowl, combine garlic, ground fennel, rosemary, and sage. Season chicken all over with salt and pepper, then rub with spice mixture, putting some under skin of chicken. Nestle chicken among vegetables, skin-side up.
- Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
- Plate chicken and vegetables on plater. Scatter olive pieces on top; sprinkle lemon juice and red-pepper flakes on dish. Serve warm.
Notes
The source of this recipe is the NYTimes Recipe posted below. Just in case you want to try it the way the expert did it!.
https://cooking.nytimes.com/recipes/1022113-sheet-pan-chicken-with-artichokes-and-herbs?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=0&fbclid=IwAR0ne6SZ9WhSdIKj_As3NzwATI9mRg0wnyfa2EJAznD9I2N3QYG9upBp7jQ