Sheet Pan Chicken Thighs with Fennel and Artichokes

sheet pan chicken thighs with fennel and artichokes

This savory sheet pan chicken thighs with fennel and artichokes dish is a simple, elegant dinner with easy clean-up. The chicken thighs cook atop the fennel and artichokes, allowing the juices to moisten and flavor them. Grape tomatoes add a roasted sweetness complemented by the saltiness of green olives.

Gather up your ingredients.

ingredients for sheet pan chicken thighs with fennel and artichokes

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Add the fennel, artichokes, and tomatoes. 1/2 tablespoon olive oil over the vegetables and toss to coat. Sprinkle with 1/4 teaspoon Kosher salt and 1/8 teaspoon black pepper, toss again, then spread out in an even layer on the sheet pan.

vegetables spread out on sheet pan

In a small bowl, combine garlic, ground fennel, rosemary, sage, remaining Kosher salt and peeper, and 1/2 tablespoon of olive oil. Rub the seasoning on all sides of the chicken thighs. Place the thighs skin side up, atop the vegetables and roast for 40-45 minutes, until skin is crispy and golden and the juices run clear. 

seasoned chicken placed atop vegetables

Transfer the chicken and vegetables to a plate. Pour the juice from the sheet pan into a small bowl. Skim off the fat, add the lemon juice and olives and pour over the chicken thighs and vegetables. Divide into 4 servings and enjoy.

If you love this Sheet Pan Chicken Thighs with Fennel and Artichokes recipe, you might also enjoy my Baked Orange Marmalade Chicken Thighs, Broiled Chicken Thighs, and Sheet Pan Roast Chicken with Root Vegetables.

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Sheet Pan Chicken Thighs with Fennel and Artichokes

Easy sheet pan chicken thighs with fennel and artichoke recipe. Seasoned thighs cook atop vegetables, keeping them moist and flavorful.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: chicken
  • Method: baking
  • Cuisine: American

Ingredients

Scale

4 bone-in, skin-on chicken thighs 
1 large fennel bulb, trimmed and sliced into 1/2″ strips
1 (14-ounce) can artichoke hearts, halved
4 ounces cherry tomatoes
2 tablespoons extra-virgin olive oil (divided)
1/2 teaspoon Kosher salt (divided)
1/4 teaspoon black pepper (divided)
1 tablespoon minced garlic
1 tablespoon ground fennel
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh sage
½ cup pitted green olives, chopped
1 tablespoon fresh lemon juice

Instructions

  1. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Add the fennel, artichokes, and tomatoes. 1/2 tablespoon olive oil over the vegetables and toss to coat. Sprinkle with 1/4 teaspoon Kosher salt and 1/8 teaspoon black pepper, toss again, then spread out in an even layer on the sheet pan.
  2. In a small bowl, combine garlic, ground fennel, rosemary, sage, remaining Kosher salt and peeper, and 1/2 tablespoon of olive oil. Rub the seasoning on all sides of the chicken thighs. Place the thighs skin side up, atop the vegetables and roast for 40-45 minutes, until skin is crispy and golden and the juices run clear. 
  3. Transfer the chicken and vegetables to a plate. Pour the juice from the sheet pan into a small bowl. Skim off the fat, add the lemon juice and olives and pour over the chicken thighs and vegetables. Divide into 4 servings and enjoy.

Keywords: sheet pan chicken, chicken with artichokes, roast chicken thighs, chicken thighs with artichokes and fennel

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