Fennel Roasted Chicken & Peppers

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.