Description
This Roasted Chicken with Fennel and Peppers recipe is a delightful Mediterranean-inspired dish that’s easy to make and full of flavor. Juicy chicken thighs are roasted to perfection on a bed of tender fennel, sweet bell peppers, and aromatic garlic, creating a satisfying and colorful meal that will impress your family and guests.
Ingredients
Scale
Chicken:
- 4 bone-in, skin-on chicken thighs
Vegetables:
- 1 large fennel bulb (sliced)
- 2 bell peppers (red or yellow, sliced)
- 4 cloves garlic (minced)
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional:
- ½ cup dry white wine or chicken broth
- juice of 1 lemon
- fresh parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Prepare Vegetables: In a large bowl, toss fennel slices, bell peppers, garlic, olive oil, oregano, smoked paprika, salt, and pepper.
- Arrange: Arrange seasoned vegetables in a roasting pan or baking dish.
- Season Chicken: Season chicken thighs with salt and pepper and place them skin-side up on top of the vegetables.
- Add Liquids: Pour white wine or chicken broth and lemon juice around the chicken.
- Roast: Roast for 40–45 minutes until the chicken is cooked through and the skin is golden and crispy.
- Finish: Spoon pan juices over the chicken, garnish with fresh parsley, and serve.
Notes
- For enhanced flavor, marinate the chicken with herbs and lemon juice before roasting.
- This dish pairs well with crusty bread or a light salad.
- Fennel can be substituted with sliced onions if desired.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 400
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
