This is a wonderful summery weekday dinner - easy and flavorful. For an exotic twist, add some preserved lemon to the chicken rub!

Makes: 4 servings of two thighs each

Ingredients

8 bone-in, skin-on chicken thighs (about 3 pounds)
3 medium-large fennel bulbs, trimmed, halved lengthwise and cut into ½-inch-thick wedges
2 cans (14 oz each) whole artichoke hearts in water, drained and halved lengthwise
8 oz cherry tomatoes
6 tbsp extra-virgin olive oil
2 tbsp minced garlic
2 tbsp ground fennel
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh sage
½ cup pitted green olives, chopped
2 tbsp fresh lemon juice
1 tsp red-pepper flakes (optional)
salt and pepper

Preparation
1) Heat oven to 425 F. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.

2) In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.

3) Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35-40 minutes.

4) Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.