Another recipe for my favorite veggie! Kay Chun From the New York Times created this quick and easy bake with a oh so fragrant spice rub of ground fennel, garlic, rosemary and sage rubbed into chicken thighs. If you can find frozen artichoke hearts they will crisp up so nicely in this bake. I followed the suggestions and used the leftovers chopped up and mixed with some mayo and dash of Colemans mustard for a fantastic chicken salad for lunch the next day. Photo Credit : Linda Xiao for The New York Times
Ingredients
Yield:4 servings
3 large fennel bulbs (about 3 pounds), trimmed, halved lengthwise and cut into ½-inch-thick wedges
2 (14-ounce) cans whole artichoke hearts in water, drained and halved lengthwise OR 2 (12 oz) packages of frozen artichoke hearts thawed
8 ounces cherry tomatoes
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 tablespoons minced garlic
2 tablespoons ground fennel
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
8 bone-in, skin-on chicken thighs (about 3 pounds)
½ cup pitted green olives, chopped
2 tablespoons fresh lemon juice
1 teaspoon red-pepper flakes (optional) (I used our Silafunghi Calabrian chili paste)
Preparation
Step 1
Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
Step 2
In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
Step 3
Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
Step 4
Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes/ Calabrian chili paste (if using). Spoon sauce over chicken and vegetables. Serve warm.