Fennel Roasted Chicken & Peppers
15m prep 30m cook 45m ready
Chicken legs are roasted with bell peppers and a fragrant fennel-orange rub, then served over wilted spinach with feta cheese.
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 344 mg
- Iron: 4.01 mg
- Magnesium: 84.1 mg
- Phosphorus: 305 mg
- Potassium: 903 mg
- Zinc: 2.49 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tbsp fennel seeds
- 3 tbsp olive oil
- Kosher salt and pepper
- 4 small chicken legs
- 4 cup baby spinach
Prepare
- 1 tbsp orange zest, finely grated
- 3 bell peppers, cut into 1-inch chunks
- 3 clove garlic, thinly sliced
- 2 oz feta cheese, crumbled
Let's Cook
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Step 1.
Heat the oven to 425°F. In a small skillet, toast the fennel seeds and orange zest over medium heat, stirring frequently, until lightly browned and fragrant, 3 to 4 minutes. Transfer to a spice grinder or blender and pulse until finely ground. Set aside.
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Step 2.
On a rimmed baking sheet, toss the bell pepper chunks and sliced garlic with 2 tablespoons of the olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Spread them in an even layer.
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Step 3.
Rub the chicken legs with the remaining 1 tablespoon olive oil, then rub the fennel-orange mixture all over the chicken. Nestle the chicken pieces among the peppers on the baking sheet. Roast until the chicken is golden brown and cooked through (internal temperature reaches 165°F) and the peppers are tender, 25 to 30 minutes.
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Step 4.
Transfer the chicken to plates. While the chicken rests, scatter the baby spinach over the hot peppers on the baking sheet and toss until the spinach just begins to wilt, about 1 minute. Sprinkle the vegetables with crumbled feta cheese and serve with the chicken.
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