Roasted Chicken with Fennel and Peppers Recipe
If you’re hunting for a show-stopping yet easy weeknight dinner, look no further than Roasted Chicken with Fennel and Peppers. This vibrant sheet pan meal brings together golden, crispy chicken thighs, sweet caramelized peppers, and the subtle licorice aroma of roasted fennel in a single pan. Balsamic vinegar and a sprinkle of Mediterranean spices transform everyday ingredients into something absolutely celebration-worthy. Whether you’re hosting friends or just want to shake up your dinner routine, this Roasted Chicken with Fennel and Peppers is the perfect blend of rustic charm and big, bold flavors.
Ingredients You’ll Need
The magic of Roasted Chicken with Fennel and Peppers is how just a handful of fresh, colorful ingredients come together to make something extraordinary. Each element layers on its own unique flavor, juiciness, and crunch—plus, nothing here is hard to find!
- Chicken thighs: Bone-in, skin-on chicken thighs roast up incredibly juicy inside with a crisply golden skin—don’t skip this cut for maximum flavor.
- Fennel bulb: Sliced fennel bakes down to a mild, almost sweet-tasting vegetable that pairs beautifully with poultry.
- Red bell pepper: Their sweetness intensifies in the oven, plus the bright red color makes the finished dish look stunning.
- Yellow bell pepper: For a pop of sunshine yellow and a slightly different sweetness compared to the red pepper.
- Red onion: Roasting brings out its natural sugar, adding depth and tenderness to every bite.
- Garlic cloves: A few smashed cloves infuse the whole pan with savory aroma—absolutely worth it!
- Olive oil: Helps the vegetables caramelize and keeps the chicken moist and rich.
- Balsamic vinegar: A drizzle ties everything together with a gentle tang and helps brown the veggies.
- Fennel seeds: Just a teaspoon adds a surprisingly powerful burst of licorice flavor—so unique!
- Dried oregano: This classic Mediterranean herb brings earthiness that complements both chicken and veggies.
- Crushed red pepper flakes (optional): For those who crave a touch of heat, this optional addition wakes up the whole dish.
- Salt and black pepper: Absolute essentials for making every bite come alive.
- Fresh parsley: A sprinkle at the end wakes up the roast with herbal freshness and a splash of green.
How to Make Roasted Chicken with Fennel and Peppers
Step 1: Prep Your Oven and Vegetables
Start by preheating your oven to 425°F (220°C)—the high heat is what gives our Roasted Chicken with Fennel and Peppers that irresistible golden color and perfectly tender vegetables. While it’s heating, slice up your fennel bulb, peppers, red onion, and smash those garlic cloves. Toss everything together with olive oil, a splash of balsamic vinegar, fennel seeds, oregano, crushed red pepper (if you like a kick), plus a good pinch of salt and pepper. The mixture should look glossy and feel well-coated—this is what will make it all roast to perfection.
Step 2: Arrange on the Sheet Pan
Spread your veggie and fennel mixture onto a large baking sheet, making sure everything’s in a single layer—not crowded or piled up. Take a moment to pat your chicken thighs dry (crispy skin depends on this!), then season generously with salt and black pepper. Nestle the chicken pieces, skin side up, right into the vegetables so all the flavors have a chance to mingle in the oven.
Step 3: Roast to Perfection
Slide the sheet pan into the hot oven and let time do its magic. After about 35–40 minutes, your kitchen will be filled with the aroma of caramelized veggies and roasting chicken. The skin on your chicken should be deeply golden and crackly, and the internal temperature of the meat should reach 165°F (74°C). If you love ultra-crisp skin, go ahead and broil the pan for an extra 2–3 minutes at the end—just keep a close eye!
Step 4: Garnish and Serve
As soon as your Roasted Chicken with Fennel and Peppers comes out of the oven, shower everything with a handful of freshly chopped parsley. This little green touch adds a burst of color and fresh flavor that balances the rich, roasted notes of the dish. Get ready to plate up and dive in while everything’s hot!
How to Serve Roasted Chicken with Fennel and Peppers
Garnishes
Just before serving, sprinkle a generous handful of chopped fresh parsley over the top. Not only does it brighten every plate, but it also adds a deliciously fresh, herbal note that rounds out the dish. For a fancier presentation, you could add a few fennel fronds if your bulb comes with them. A tiny drizzle of extra virgin olive oil never hurts either, especially for a Mediterranean finish.
Side Dishes
Roasted Chicken with Fennel and Peppers is wonderfully versatile and goes with almost anything! I love it with thick slices of crusty bread to mop up all those tasty juices, or alongside a simple couscous or quinoa salad for something a little lighter. You could also serve it with creamy mashed potatoes, polenta, or even a wild rice pilaf, all of which make a cozy, satisfying meal.
Creative Ways to Present
If you’re feeding a crowd, arrange the colorful vegetables under the chicken on a wide platter for a true centerpiece effect—let the beauty of the roasted peppers and fennel show! For individual servings, build each plate with a bed of veggies, a juicy chicken thigh on top, and a flutter of parsley. For parties, try carving the chicken off the bone for a fork-friendly, family-style feast.
Make Ahead and Storage
Storing Leftovers
Any leftovers of Roasted Chicken with Fennel and Peppers are a meal-prepper’s dream. Simply transfer the cooled chicken and vegetables to an airtight container and store in the fridge for up to 3 days. The flavors get even deeper after a night’s rest, so don’t hesitate to make extra!
Freezing
If you want to stock up, yes, you can freeze this dish! Let the chicken and vegetables cool completely, then transfer to freezer-safe bags or containers. For the best texture, I recommend enjoying within 2 months. To prevent freezer burn, press out as much air as you can before sealing.
Reheating
When you’re ready to reheat, pop everything in a 350°F oven, covered loosely with foil, for about 15 minutes or until warmed through. A splash of water or a new drizzle of olive oil will keep the chicken juicy. You can also reheat individual portions in the microwave, but be aware the skin won’t recrisp quite the same way.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs have extra moisture and richer flavor, bone-in, skin-on chicken breasts will work well for Roasted Chicken with Fennel and Peppers. Just make sure to check for doneness early, as breasts can cook a bit faster than thighs.
What if I can’t find fennel bulb?
If fennel is out of season, try substituting with extra bell peppers, leeks, or even celery for a different sort of crunch and sweetness. You’ll miss the subtle licorice flavor, but roasted veggies are always forgiving and delicious.
How spicy is this dish with the red pepper flakes?
The red pepper flakes are there to add a gentle warmth—nothing too fiery! If you’re sensitive to heat or serving kids, feel free to skip them, or use just a pinch for a mild buzz that won’t overpower the other flavors.
Can I make Roasted Chicken with Fennel and Peppers ahead of time?
Definitely! You can roast everything a day in advance and gently reheat before serving. Alternatively, prep all the vegetables and season the chicken ahead, then just assemble and roast when you’re ready for dinner.
How do I prevent the chicken skin from getting soggy?
The secret to crispy skin is drying the chicken thoroughly before seasoning and arranging it skin-side up on top of the veggies. For extra crisp, hit it under the broiler for a minute or two at the end—but watch closely to avoid burning!
Final Thoughts
I hope you give Roasted Chicken with Fennel and Peppers a spot on your dinner table soon! The flavors are bright yet comforting, and with so little fuss, you get a meal that looks and tastes like a special occasion. Let this easy, colorful recipe shake up your weeknight routine—you’ll be amazed at how happily it disappears!
Print
Roasted Chicken with Fennel and Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy recipe for Roasted Chicken with Fennel and Peppers. Juicy chicken thighs roasted to perfection with flavorful fennel, bell peppers, and onions, seasoned with aromatic herbs and balsamic vinegar. A simple yet impressive sheet pan dinner that’s perfect for busy weeknights.
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
Vegetables:
- 1 large fennel bulb (trimmed and sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small red onion (sliced)
- 4 garlic cloves (smashed)
Seasonings:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Garnish:
- Fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare vegetables: In a large bowl, combine sliced fennel, bell peppers, red onion, and garlic. Drizzle with olive oil and balsamic vinegar, season with fennel seeds, oregano, red pepper flakes, salt, and pepper. Toss to coat.
- Roast: Spread vegetables on a sheet pan. Season chicken with salt and pepper, place on top of vegetables. Roast for 35–40 minutes until chicken is cooked through and vegetables are caramelized.
- Broil: Broil for 2–3 minutes for crisp skin. Garnish with parsley and serve.
Notes
- Ensure chicken is at room temperature for even cooking.
- You can use chicken drumsticks or breasts as alternatives.
- Pairs well with crusty bread or couscous salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 410
- Sugar: 6g
- Sodium: 290mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
