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
Scale
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
