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