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Sheet Pan Chicken with Potatoes, Artichokes, and Fennel One Star

Sheet Pan Chicken with Potatoes, Artichokes, and Fennel

Get Ready

Servings: Serves 4

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

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

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

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Quantity Ingredients  
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  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 243
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%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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