Sheet-Pan Chicken With Artichokes and Herbs Recipe (2024)

It was enjoyed by all...even those not fond of fennel! Didn't add the olives at the end, but rather, drizzled fresh lemon juice over the entire pan and plated. Worked well and simpler!

I used boneless and skinless chicken thighs, and substituted fennel seed for the ground fennel, apple cider vinegar for the lemon juice. All the flavors married very well. I would not leave out the olive, red pepper and lemon juice (or other acidic liquid) at the end because those flavors round out the other flavors.

Absolutely superb! Make sure to rub the spice mixture under the chicken skin as well as on top. Next time I'd cut the fennel into slightly smaller chunks or strips so they aren't as large and woody as shown in the photo. Also, due to time and hunger, we skipped draining the juices at the end and just poured the olive/lemon mixture right on top. Definitely a new weeknight staple alongside some couscous and chilled white wine!

Loved this dish. I laid a layer of mini potatoes underneath everything as the carb for the meal. They did not come out crispy but were nevertheless delicious. There was also enough juices for the lemon-olive gravy. I can’t believe people found this bland - I found it incredibly flavorful. Also delicious the second night as leftovers.

Did not have fennel bulbs but did have leeks. Cut two leeks in one inch rounds. Made the recipe as written otherwise, paired its quinoa, and it was delicious. I think the leeks caramelizing along with all other flavors, including ground fennel on chicken, were even better than fennel bulbs would be. Olives, lemon, and pepper flakes balanced and zipped up the dish - if I didn’t have olives I’d try with capers. I’ll make this again with leeks.

Next time I will add the tomatoes half way through cooking. I found that the full cooking time collapsed the tomatoes entirely, and I prefer them to have a bit of structure so they can hold on to (some of) their juice at the end.

This was good, but I preferred some of the other sheet pan chicken recipes with very similar preparation methods (especially Alison Roman's two recipes, Vinegar Chicken With Crushed Olive Dressing and Chicken With Chickpeas, Cumin and Turmeric-- the turmeric may be the link here). This was good enough that I might use the basic recipe, minus the chicken, to make a fennel, artichoke and tomato side dish if I have lots of fennel from the farmer's market.

Usually it’s a good idea to just discard all or part of the outer layer of the fennel bulb.

This was lovely, and I don't always like fennel. But there were so many other delicious flavors (garlic, artichokes, lemon, pepper flakes...); the fennel blended in beautifully.I made this with boneless skinless chicken breasts, because that's what I had. I didn't trim the fat. I lowered the heat (my convection oven runs very hot).This made a great dinner. And I'm looking forward to trying a chopped mix with a bit of mayo as a chicken salad sandwich for lunch tomorrow.

Slice the fennel bulb down the center and then V-cut the lower hard center out. Also, remove the outer first layer of the bulb.

Which are your favorite sheet pan chicken recipes?

Prepped the chicken the night before and marinated overnight in the fridge. Delicious flavours! Added the olives to the pans half way through cooking to soften and warm and also added garlic gloves and shallots to the pan before roasted. It was such a hit and will definitely make again.

The title of this recipe should be Sheet Pan Chicken with Fennel and Artichokes and herbs, considering that it used 3 bulbs of fennel.

If you use boneless, skinless chicken thighs, there's no need to fuss around with the pan drippings. There isn't a lot of fat in the pan. Delicious recipe!

Outstanding! My crew went back for seconds and goes into my "Only The Hits" notebook! First time making it so followed the recipe with no modifications. Next time will add whole garlic cloves and shallots to the mix!

Made with tofu and feta slices. We thought it was okay, but I won’t make again. Probably better with chicken as it’s written :)

I didn’t have fennel so I made it with lots of preserved lemon and marinated artichokes and used the brine instead of ½ the oil. Used Kalamata olives instead of green. It was so good!

This was amazing. My five year old even loved it. I wouldn’t change a thing.

Delicious. Easy to assemble and flavors plended well. Used boneless chichen thighs and ground fennel we got in Sicily. We didn't have cooking juice to drizle over but did add the lemon juice and olives. We will enjoy the leftovers!

Cooked the recipe as is except for the ground fennel. I couldn't find it so I ground together fennel fronds and fennel seeds, just with a wooden spoon. Delicious meal.

Terrific. Didn’t have fennel so used enormous onions and fennel flower pollen. Rubbed herbs under chicken skin per John’s tip: yum yum.

Does sheet pan chicken cause spatter on oven walls? Would this recipe work in a 9x13 pan with sides?

Can I substitute chicken breasts?

38 min

I was very disappointed in this recipe. A lot of work for a small reward. I’m hoping it’s better tomorrow.

Way too much work for little reward. I’m hoping it’s better. Will most likely not make it again.

Horrible. Perhaps Swiss Chicken has no taste - but this recipe had none. I will probably not make any "sheet pan" anything again. Yes it saves time. That is about all I can say.

I had a half chicken cut into breast, wing, leg and thigh. Seasoned it early and subbed fresh fennel greens for dried fennel for the rub. Added carrots to roast, and then sliced kalamata olives and capers, with lemon at the end. It was delicious!