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Roasted Chicken Thighs with Fennel, Artichokes, and Olives

This dish features bone-in, skin-on chicken thighs roasted alongside fennel slices, artichoke hearts, and briny olives. As it cooks in the oven, the ingredients meld into a flavorful, aromatic casserole with crispy chicken skin, tender fennel, and a vibrant medley of Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably fresh
  • 1 bulb fennel bulb trimmed and sliced
  • 1 cup artichoke hearts canned or frozen, drained
  • 1/2 cup pitted olives such as Kalamata or green
  • 3 cloves garlic minced
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon dried thyme or rosemary
  • to taste salt and pepper

Equipment

  • Baking dish or sheet pan
  • Sharp knife
  • Cutting board
  • Kitchen tongs

Method
 

  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crispy skin. Rub them generously with salt, pepper, and dried thyme.
  2. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down and sear for about 5-7 minutes until the skin turns golden brown and crispy. Use tongs to flip and sear the other side for an additional 3-4 minutes.
  3. While the chicken is searing, slice the fennel bulb into thin wedges and mince the garlic. Arrange the sliced fennel, artichoke hearts, and olives in the bottom of a baking dish, creating a colorful layer.
  4. Once the chicken thighs are browned, nestle them on top of the vegetable mixture in the baking dish, skin-side up. Drizzle everything with the remaining tablespoon of olive oil and scatter the minced garlic over the top.
  5. Transfer the baking dish to the preheated oven and roast for 35-40 minutes, until the chicken skin is crispy and cooked through, with juices running clear when pierced. The fennel will become tender and slightly caramelized.
  6. Remove the dish from the oven and let it rest for 5 minutes. Garnish with extra olives or fresh herbs if desired, then serve hot, enjoying the crispy chicken skin alongside tender fennel and flavorful vegetables.

Notes

You can substitute fresh herbs like rosemary or add a splash of lemon juice before serving for extra brightness.