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Food & Recipes

Fennel Roasted Chicken and Peppers

This satisfying, veggie-stuffed stunner is inspired by the fresh and flavorful cuisine of the Mediterranean.


  • 1 tbsp. 

fennel seeds

  • 1 tbsp. 

 finely grated orange zest

 finely grated orange zest

  • 3 

peppers (red, yellow and orange), cut into 1-in. chunks

  • 3 

cloves garlic, thinly sliced

  • 3 tbsp. 

olive oil 

  • Kosher salt 
  • Pepper
  • 4 

small chicken legs (about 2 lbs)

  • 4 c. 

 baby spinach

  • 2 oz. 

feta cheese, crumbled


Step 1

Heat stove to 425°F. In little skillet, toast fennel seeds and orange zing until daintily sautéed and fragrant, 3 to 4 minutes. Move to flavor processor or blender and heartbeat to mix and crush. Put away.

Step 2

On huge rimmed baking sheet, throw peppers and garlic with 2 tablespoons oil and 1/2 teaspoon each salt and pepper and organize in an even layer.

Step 3

Rub chicken legs with residual tablespoon oil, then, at that point, with fennel-orange combination. Settle among vegetables on baking sheet and dish until chicken is brilliant brown and cooked through and peppers are delicate, 25 to 30 minutes.

Step 4

Move chicken to plates, disperse spinach over peppers staying on sheet and throw until simply starting to shrink. Sprinkle with feta and present with chicken.

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