Chicken Thighs with Artichokes and Herbs

Large fennel bulb (trimmed, halved, and wedged)

2 cups artichoke hearts

1/2 cup cherry tomatoes

4 TBS EVOO

S&P TT

1 TBS garlic (minced)

3 TBS herbs (chopped) fennel/rosemary/sage

4 chicken thighs (bone in/skin on)

1/4 cup green olives (chopped)

1 TBS lemon juice

1. Convection oven to 400
2. Combine fennel, artichokes, tomatoes, 1 TBS EVOO, S&P, and spread on roasting pan
3. Combine garlic, herbs, 1 TBS EVOO, rub on chicken, and place chicken on top of veggie mixture
4. Roast until veggies tender and chicken crisp — 30 min.?
5. Move ingredients to bowl or plates, mix pan drippings with lemon juice and olives, and spoon over chicken/veggies