Sheet Pan Olive Bar Chicken

 

1 (7- to 8-ounce) jar oil-packed sun-dried tomatoes, sliced if necessary (about 1 cup)

3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs), patted dry

1 tablespoon brown sugar or pure maple syrup

1 (12- to 14-ounce) jar marinated artichokes, quartered if necessary (about 1½ cups)

1 (12- to 16-ounce) jar roasted red peppers, thinly sliced if necessary (1 to 1½ cups)

1 (6- to 8-ounce) container mixed pitted olives, drained (about 1½ cups)

 

Preheat the oven to 400°F. Dump the entire jar of sun-dried tomatoes (and oil) onto a sheet pan. Add the chicken and brown sugar and toss everything together to coat. Arrange the chicken skin side up. Add the artichokes (with their liquid), the roasted peppers (with their liquid), and the drained olives. Stir to combine with the other ingredients, making sure the chicken stays skin side up. Roast, carefully stirring the olive bar ingredients halfway through, until the chicken is cooked through, 35 to 40 minutes. Serve with the braising liquid poured over the top.