Skip to main content

Wheat-Free

Sheet Pan Chicken with Potatoes, Artichokes, and Fennel
Ingredients
This recipe was adapted for fresh from My Kitchen Chalkboard by Leigh Belanger.
4 bone-in, skin-on chicken thighs
Salt and pepper
1 tsp. fennel seeds
1 tsp. sweet paprika
1 lb. Yukon Gold potatoes, scrubbed and cut into 1" pieces
1/2 lemon, cut into 1/4" slices and seeded
5 to 6 sprigs fresh thyme
2 Tbsp. olive oil
1 (14-oz.) can artichoke hearts, drained and quartered
1/2 fennel bulb, cored and cut lengthwise into 1/4"-thick slices
1/2 cup thinly sliced leeks, rinsed thoroughly
2 Tbsp. chopped fresh parsley
+ Add to Shopping List
Sheet Pan Chicken with Potatoes, Artichokes, and Fennel

Sheet Pan Chicken with Potatoes, Artichokes, and Fennel

Sheet Pan Chicken with Potatoes, Artichokes, and Fennel
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:60 minutes
directions
1. Place chicken in a resealable plastic bag along with 1 teaspoon salt, 1/2 teaspoon pepper, fennel seeds, and paprika. Seal bag and toss to combine; refrigerate at least 30 minutes and up to one day.
2. Heat oven to 425 degrees. In a medium bowl, toss potatoes, lemon, and thyme with 1 tablespoon oil and a pinch of salt. Spread potatoes on a rimmed baking sheet. Add seasoned chicken, skin side up, and roast 15 minutes.
3. While chicken is cooking, pat artichokes dry with a paper towel and place in a medium bowl along with sliced fennel, leeks, and remaining 1 tablespoon oil; season with salt and pepper to taste and toss to coat.
4. Remove baking sheet from oven. Flip potatoes with a metal spatula and nestle artichoke mixture around chicken. Return to oven and continue to roast until chicken registers 165 degrees, 25 to 30 more minutes; sprinkle with parsley, and serve.
Source: Hannaford fresh Magazine, March - April, 2019
 
 
 
 
 
 
 
 
 
 
 
 
loading