Sheet-Pan Chicken Thighs with Potatoes, Fennel, and Mustard-Beer Sauce

1 ½ pounds (680g; about 3 large) Yukon gold potatoes, sliced crosswise into ⅛-inch-thick rounds

1 large (1 pound; 450g) bulb fennel, stalks, and root end trimmed and bulb sliced lengthwise ⅛-inch-thick, fronds reserved

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 bone-in, skin-on chicken thighs (about 3 pounds/1.3kg; see note)

4 ounces (225g) sharp white Cheddar cheese, finely grated, preferably with a Microplane grater

One (12-ounce; 355ml) can lager, pilsner, or pale ale

3 tablespoons (45ml) stone-ground (coarse) mustard

1 teaspoon sugar, or more to taste

2 tablespoons (30g) unsalted butter

Directions at seriouseats.com

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