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