Description
This Roasted Chicken with Fennel and Peppers is a flavorful Mediterranean-inspired dish featuring juicy bone-in, skin-on chicken thighs roasted atop a bed of aromatic fennel, colorful bell peppers, and red onion. Infused with garlic, fennel seeds, oregano, and a touch of crushed red pepper flakes, this one-pan dinner is easy to prepare, offering a crispy golden chicken skin and tender, caramelized vegetables, all brightened with a squeeze of fresh lemon juice and optional parsley garnish. It’s perfect for a wholesome meal that balances savory proteins and vibrant vegetables, making for a satisfying and elegant dinner option.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for chicken)
Vegetables and Seasoning
- 1 large fennel bulb, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 cloves garlic, smashed
- 1 tablespoon olive oil (for vegetables)
- 1 teaspoon fennel seeds (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lemon
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, combine the sliced fennel bulb, red and yellow bell peppers, red onion, and smashed garlic cloves. Toss these vegetables with 1 tablespoon of olive oil, fennel seeds, dried oregano, crushed red pepper flakes, salt, and black pepper until evenly coated.
- Arrange Vegetables in Roasting Pan: Spread the seasoned vegetables evenly in a large roasting pan or baking dish to create a base layer for the chicken.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to remove any excess moisture. Rub each piece with the remaining tablespoon of olive oil and season generously with salt and pepper on all sides.
- Assemble the Dish: Place the seasoned chicken thighs skin side up on top of the bed of vegetables in the roasting pan. Squeeze the juice of half a lemon evenly over the chicken and vegetables to add brightness and enhance flavors.
- Roast: Put the pan in the preheated oven and roast for 40 to 45 minutes, or until the chicken skin turns golden brown and crispy and the internal temperature reaches 165°F (74°C). The vegetables should be tender and slightly caramelized at this point.
- Rest and Garnish: Remove the pan from the oven and allow the chicken to rest for about 5 minutes before serving. If desired, sprinkle chopped fresh parsley over the top for a fresh herbal note.
Notes
- You can substitute chicken thighs with bone-in chicken breasts or drumsticks if preferred.
- Serve alongside crusty bread, couscous, or roasted potatoes to soak up the delicious pan juices.
- This dish makes excellent leftovers that reheat well, making it suitable for meal prep.
