Prepare to fall in love with Roasted Chicken with Fennel and Peppers—a Mediterranean-inspired dinner that’s as vibrant on the plate as it is on your taste buds! This dish brings together juicy, golden chicken thighs and a rainbow of crisp-tender vegetables, all roasted to caramelized perfection with just the right touch of herbs and a splash of balsamic. Whether you’re hosting friends or craving a cozy, comforting meal at home, this recipe delivers big, bold flavors with minimal fuss. Let’s dive into why this is a dinner you’ll want to make again and again.
Ingredients You’ll Need
The magic of Roasted Chicken with Fennel and Peppers is in its simplicity—each ingredient is carefully chosen to create balance and bring out the best in one another. Take a peek at this lineup and get ready for a burst of Mediterranean sunshine on your table!
- Chicken thighs: Bone-in, skin-on thighs give you maximum flavor and keep the meat wonderfully juicy as it roasts.
- Fennel bulb: Sliced fennel adds a subtle licorice note, turning sweet and silky in the oven.
- Red and yellow bell peppers: These peppers add color, sweetness, and a bit of crunch—plus they look gorgeous together.
- Red onion: Slices of red onion roast up beautifully and offer mild, caramelized sweetness.
- Garlic cloves: Smashed garlic infuses the whole dish with rich, aromatic flavor.
- Olive oil: This is the base for your marinade, ensuring everything roasts up golden and delicious.
- Balsamic vinegar: A splash of balsamic adds depth and tang, finishing the veggies with incredible flavor.
- Dried oregano: This classic herb brings earthy, Mediterranean flavor to the party.
- Kosher salt: Essential for seasoning and making all the flavors pop.
- Black pepper: Just the right kick of heat without overpowering anything else.
- Crushed red pepper flakes (optional): If you love a little heat, a sprinkle of these takes things up a notch.
- Fresh thyme sprigs: Lively green sprigs make a beautiful and fragrant garnish.
How to Make Roasted Chicken with Fennel and Peppers
Step 1: Prep Your Veggies and Aromatics
Start by grabbing a large bowl and adding your sliced fennel, red and yellow bell peppers, red onion, and those garlic cloves you’ve just smashed. These vibrant vegetables form the foundation of Roasted Chicken with Fennel and Peppers, soaking up all the flavors as they roast alongside the chicken.
Step 2: Season and Toss
Drizzle everything in the bowl with the olive oil and balsamic vinegar. Sprinkle in the dried oregano, kosher salt, black pepper, and red pepper flakes (if you’re feeling a little spicy). Use clean hands or a sturdy spoon to toss the veggies and aromatics until every slice is happily coated and ready to roast.
Step 3: Arrange on the Pan
Spread your seasoned vegetable mixture out in a single, even layer in a large baking dish or a rimmed sheet pan. Then nestle the chicken thighs, skin-side up, right into the bed of veggies. Leaving a little space around each thigh ensures you get that irresistible golden, crispy skin that makes Roasted Chicken with Fennel and Peppers so special.
Step 4: Roast to Perfection
Slide the pan into your preheated 425°F (220°C) oven. Roast for 35 to 40 minutes, until the chicken is irresistibly golden, the skin is crisp, and the juices run clear. The veggies will be caramelized with just the right touch of char around the edges—that’s pure flavor!
Step 5: Rest and Garnish
When everything is gorgeously roasted, take the pan out and let it rest for about 5 minutes. This helps the chicken stay juicy. Just before serving, sprinkle the whole dish with fresh thyme sprigs for a final touch of color and an herbal aroma that ties everything together beautifully.
How to Serve Roasted Chicken with Fennel and Peppers
Garnishes
Nothing finishes Roasted Chicken with Fennel and Peppers quite like a scattering of fresh thyme sprigs. If you’re feeling bold, add a handful of chopped flat-leaf parsley or a little extra cracked black pepper for an extra pop of freshness and color.
Side Dishes
This dish is a natural fit with a crusty baguette (perfect for sopping up all those delicious juices), fluffy couscous, or a steaming pile of rice. Even creamy mashed potatoes or a simple arugula salad make lovely companions for the juicy chicken and savory vegetables.
Creative Ways to Present
For a relaxed, family-style dinner, bring the whole pan right to the table and let everyone serve themselves. Or, try plating each chicken thigh with a colorful heap of roasted veggies and a thyme sprig right on top. If you’re feeling fancy, serve over a bed of lemony quinoa for added flair—Roasted Chicken with Fennel and Peppers is endlessly versatile!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and pop them in the fridge. The flavors deepen overnight, making Roasted Chicken with Fennel and Peppers just as delicious the next day—sometimes even better!
Freezing
While roasted vegetables are best enjoyed fresh, you can absolutely freeze leftover chicken and veggies if needed. Store in freezer-safe containers for up to three months. Defrost overnight in the refrigerator for best texture.
Reheating
To reheat, arrange the chicken and vegetables in a single layer on a baking sheet, cover loosely with foil, and warm in a 350°F oven until heated through. This keeps the skin a bit crispy and the veggies from getting soggy. A quick zap in the microwave works in a pinch, too.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless, skinless thighs or breasts will work, but you’ll want to check them a bit earlier since they cook faster and may dry out if overdone. Keep an eye—and a meat thermometer—handy!
What other vegetables can I add?
Roasted Chicken with Fennel and Peppers is super flexible. Try adding zucchini, cherry tomatoes, or even thin slices of sweet potato for more color and variety. Just keep the pieces roughly the same size for even roasting.
Is the dish spicy with red pepper flakes?
Only mildly! The crushed red pepper flakes bring gentle warmth instead of a major kick, but you can easily leave them out if you prefer a milder dinner.
Can I make this ahead of time?
Definitely. You can prep everything ahead by tossing the veggies and marinating the chicken in the fridge for a few hours. When you’re ready to eat, pop everything on the pan and roast—it couldn’t be easier!
What wine pairs best with this meal?
A bright, medium-bodied white like a Sauvignon Blanc or a light, fruity red such as Pinot Noir pairs beautifully with Roasted Chicken with Fennel and Peppers, highlighting the dish’s herbal notes and rich roasted flavors.
Final Thoughts
If you’re looking for a no-fuss dinner that brings both color and comfort to your table, Roasted Chicken with Fennel and Peppers is bound to become one of your go-to favorites. Give it a try and let the Mediterranean magic speak for itself—your taste buds (and dinner guests!) will thank you.
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Roasted Chicken with Fennel and Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Roasted Chicken with Fennel and Peppers recipe is a delightful Mediterranean-inspired dish that features tender chicken thighs nestled among a colorful array of roasted vegetables. The chicken is seasoned with herbs and balsamic vinegar, resulting in a flavorful and satisfying meal.
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
Vegetables:
- 1 large fennel bulb (trimmed and sliced)
- 2 red bell peppers (sliced)
- 1 yellow bell pepper (sliced)
- 1 red onion (sliced)
- 4 cloves garlic (smashed)
Seasoning:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
Garnish:
- Fresh thyme sprigs (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the vegetables: In a large bowl, combine the fennel, bell peppers, red onion, and garlic. Drizzle with olive oil and balsamic vinegar, then season with oregano, salt, black pepper, and red pepper flakes if using. Toss to coat evenly.
- Roast the vegetables and chicken: Arrange the vegetables in a single layer in a large baking dish or on a rimmed sheet pan. Nestle the chicken thighs, skin-side up, among the vegetables. Roast for 35 to 40 minutes, or until the chicken is cooked through and the skin is golden brown and crispy.
- Rest and garnish: Remove from the oven and let rest for 5 minutes. Garnish with fresh thyme before serving.
Notes
- You can substitute chicken thighs with drumsticks or bone-in breasts, but adjust the cooking time accordingly.
- For a complete meal, serve with crusty bread or over a bed of couscous or rice.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 370
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
