Fennel Roasted Chicken and Peppers

A colourful, flavour-packed and satisfying dinner, this one pot fennel roasted chicken with peppers is inspired by the fresh and healthy cuisine of the Mediterranean that celebrates the natural flavours of the ingredients and promotes a healthy and balanced way of eating. Serve it with rice or quinoa for a delicious and comforting family meal.

Fennel Roasted Chicken and Peppers

adapted from Good Housekeeping


1 tbsp Fennel seeds 1 tbsp Finely grated orange zest 500 g Peppers (about 3 pepper), cut into bite-sized chunks 3 Garlic cloves, thinly sliced 3 tbsp Olive oil 1/3 tsp Sea salt (or to taste) 1/3 tsp Freshly milled black pepper 4 Chicken legs (I used skin on, boneless) 150 g Baby spinach

Heat oven to 220C/430F. In small skillet, toast fennel seeds and orange zest until lightly browned and fragrant, 3 to 4 minutes. Using the back of a knife or mortar and pestle, lightly crush fennel seeds.
On large baking tray or rimmed baking sheet, toss peppers and garlic with 2 tablespoons of olive oil, salt and pepper and arrange in an even layer.
Rub chicken legs with remaining olive oil, then with fennel-orange mixture. Nestle among the vegetables on baking sheet and roast until chicken is golden brown and cooked through and peppers are tender, 30-40 minutes.
Transfer chicken to plates, toss the baby spinach with the peppers in the tray until just beginning to wilt. Serve the chicken with vegetables.

3 comments:

Margaret D 21/12/25 12:31: Looks delicious, Angie.
David M. Gascoigne, 21/12/25 13:11: Looks a whole lot better than turkey for Christmas dinner!
DEZMOND 21/12/25 13:23: Hope you are having a nice prefestive weekend and have planned t he Christmas cooking next week. I am still sick, but slowly getting better. Very slowly, though, LOL