Sheet Pan Chicken with Fennel & Artichokes
Another sheet pan dinner for the win.
Made with chicken, fennel, artichokes, fresh herbs and spices this dish is so flavourful, easy to put together and takes less than an hour to cook.
Fennel and fennel seeds are great to add to your diet if you struggle with digestive issues. Fennel helps to stimulate the digestive process and soothe the intestinal system. It's also a great source of fibre, vitamin C and antioxidants to further support digestion, your immune system and overall health.
Hope you enjoy it!
Ingredients:
(6 servings)
3 large fennel bulbs, trimmed, halved lengthwise and cut into ½ inch-thick wedges
2 14 oz cans whole artichoke hearts in water, drained and halved lengthwise
2 cups cherry tomatoes
8 tbsp extra-virgin olive oil
2 tbsp garlic, minced
2 tbsp ground fennel
2 tbsp fresh rosemary, chopped
1 tbsp fresh sage, finely chopped
8-bone in, skin-on chicken thighs
½ cup pitted green olives, chopped
1 lemon, juiced
1 tsp red pepper flakes, optional
Fresh parsley, for garnish
Instructions:
Heat oven to 425 F. On a baking sheet, combine fennel, artichokes, tomatoes and 3 tbsp of olive 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 olive oil. Season chicken 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, about 35 to 40 minutes.
Remove from the oven and drizzle with lemon juice. Sprinkle with olives, red pepper flakes (if using), fresh parsley and enjoy!