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
Scale
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
