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Chicken With Artichokes And Herbs Recipe

Ingredients

• 3 large fennel bulbs (about 3 pounds), trimmed, halved lengthwise and cut into 1/2-inch-thick wedges
• 2 (14-ounce) cans whole artichoke hearts in water, drained and halved lengthwise
• 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)

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