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Fennel Roasted Chicken and Peppers

Enjoy this colorful, flavor-packed feast.

fennel roasted chicken and peppers
Mike Garten

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

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Cal/Serv: 530
Yields: 4 servings
Total Time: 0 hours 30 mins
1 tbsp.

fennel seeds

1 tbsp.

 finely grated orange zest

 finely grated orange zest


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


cloves garlic, thinly sliced

3 tbsp.

olive oil 

Kosher salt 



small chicken legs (about 2 lbs)

4 c.

 baby spinach

2 oz.

feta cheese, crumbled

  1. Heat oven to 425°F. In small skillet, toast fennel seeds and orange zest until lightly browned and fragrant, 3 to 4 minutes. Transfer to spice grinder or blender and pulse to blend and grind. Set aside. 
  2. On large rimmed baking sheet, toss peppers and garlic with 2 tablespoons oil and 1/2 teaspoon each salt and pepper and arrange in an even layer.
  3. Rub chicken legs with remaining tablespoon oil, then with fennel-orange mixture. Nestle among vegetables on baking sheet and roast until chicken is golden brown and cooked through and peppers are tender, 25 to 30 minutes.
  4. Transfer chicken to plates, scatter spinach over peppers remaining on sheet and toss until just beginning to wilt. Sprinkle with feta and serve with chicken.

NUTRITIONAL INFORMATION (per serving): About 530 calories, 40 g fat (11 g saturated), 32 g protein, 495 mg sodium, 11 g carb, 3 g fiber

Did you make this recipe? Comment below!

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