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Sheet Pan Chicken with Potatoes, Artichokes, and Fennel

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    60 minutes


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
Sheet Pan Chicken with Potatoes, Artichokes, and Fennel


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


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 243 kcal (0%)
Total Fat 27 g (42%)
Saturated Fat 7 g (35%)
Cholesterol 180 mg (60%)
Sodium 860 mg (36%)
Total Carbohydrates 29 g (10%)
Dietary Fiber 4 g (16%)
Protein 35 g (58%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a