Fennel Roasted Chicken and Peppers

Name: Fennel Roasted Chicken and Peppers
Total time: 30 min
Yield: 4 serving(s)
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

Enjoy this colorful, flavor-packed feast.

By Kate MerkerUpdated: Dec 16, 2021

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Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

530

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

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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 cups
baby spinach
2 oz.
feta cheese, crumbled

Directions

1. Step 1Heat 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. Step 2On 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. Step 3Rub 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. Step 4Transfer chicken to plates, scatter spinach over peppers remaining on sheet and toss until just beginning to wilt. Sprinkle with feta and serve with chicken.