Winner, Winner, Sheet-Pan Chicken Dinner

1 large bulb fennel, stalks, and root end trimmed and bulb sliced lengthwise 1/8-inch-thick, fronds reserved8 bone-in, skin-on chicken thighs One can lager, pilsner, or pale ale2 tablespoons unsalted butterPreheat oven to 450°F and set rack in upper-middle position. In large mixing bowl, toss potatoes and fennel with olive oil. Season lightly with salt and pepper.

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 . 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.

Set baking sheet over stovetop burner set to medium-high heat. Cook, moving the baking sheet around as needed, to brown remnant cooking juices on the bottom of the baking sheet; be careful not to accidentally burn your potholder or kitchen towel as you maneuver the baking sheet around over the flame. Also don't be alarmed if your baking sheet buckles; this can happen when it undergoes big temperature shifts, and we've always found they return to their normal flat shape soon.

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