Sheet Pan Chicken

Main

• 2 pound Yukon gold potatoes, sliced crosswise into 1/8-inch-thick rounds
• 1 large bulb fennel, stalks, and root end trimmed and bulb sliced lengthwise 1/8-inch-thick, fronds reserved
• 1 tablespoon extra-virgin olive oil
• salt and pepper
• 3 pound bone-in, skin-on chicken thighs
• 8 ounce sharp Cheddar cheese, shredded

Directions

1. Preheat oven to 450°F (230°C) and set rack in upper-middle position.
2. In large mixing bowl, toss potatoes and fennel with olive oil. Season lightly with salt and pepper.
3. On a rimmed baking sheet, arrange potatoes and fennel in even layers that are slightly overlapping, covering the entire surface of the baking sheet.
4. Season chicken all over with salt and pepper. Arrange chicken along outer edges of the sheet pan, making sure there's a thigh covering every corner.
5. Bake chicken and vegetables until chicken skin is golden and crispy, about 45 minutes. Transfer chicken thighs to warm serving platter or plates and keep warm.
6. Scatter grated cheese all over the surface of the potatoes and fennel. Turn the oven to broiler mode. Broil until cheese is melted and turning lightly golden in spots and vegetables grow slightly more crisp and brown on the surface, about 5 minutes.