Sheet-Pan Chicken With Artichokes and Herbs

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!

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.

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!

Loved this dish. I laid a layer of mini potatoes underneath everything as the carb for the meal. They did not come out crispy but were nevertheless delicious. There was also enough juices for the lemon-olive gravy. I can’t believe people found this bland - I found it incredibly flavorful. Also delicious the second night as leftovers.

Did not have fennel bulbs but did have leeks. Cut two leeks in one inch rounds. Made the recipe as written otherwise, paired its quinoa, and it was delicious. I think the leeks caramelizing along with all other flavors, including ground fennel on chicken, were even better than fennel bulbs would be. Olives, lemon, and pepper flakes balanced and zipped up the dish - if I didn’t have olives I’d try with capers. I’ll make this again with leeks.

Next time I will add the tomatoes half way through cooking. I found that the full cooking time collapsed the tomatoes entirely, and I prefer them to have a bit of structure so they can hold on to (some of) their juice at the end.

This was good, but I preferred some of the other sheet pan chicken recipes with very similar preparation methods (especially Alison Roman's two recipes, Vinegar Chicken With Crushed Olive Dressing and Chicken With Chickpeas, Cumin and Turmeric-- the turmeric may be the link here). This was good enough that I might use the basic recipe, minus the chicken, to make a fennel, artichoke and tomato side dish if I have lots of fennel from the farmer's market.

Usually it’s a good idea to just discard all or part of the outer layer of the fennel bulb.

This was lovely, and I don't always like fennel. But there were so many other delicious flavors (garlic, artichokes, lemon, pepper flakes...); the fennel blended in beautifully. I made this with boneless skinless chicken breasts, because that's what I had. I didn't trim the fat. I lowered the heat (my convection oven runs very hot). This made a great dinner. And I'm looking forward to trying a chopped mix with a bit of mayo as a chicken salad sandwich for lunch tomorrow.

Slice the fennel bulb down the center and then V-cut the lower hard center out. Also, remove the outer first layer of the bulb.

Prepped the chicken the night before and marinated overnight in the fridge. Delicious flavours! Added the olives to the pans half way through cooking to soften and warm and also added garlic gloves and shallots to the pan before roasted. It was such a hit and will definitely make again.

Which are your favorite sheet pan chicken recipes?

The title of this recipe should be Sheet Pan Chicken with Fennel and Artichokes and herbs, considering that it used 3 bulbs of fennel.