Roasted Chicken with Fennel, Pepper, and onion
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 people
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Course
Main Course, Dinner
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Cuisine
American
Roasted Chicken with Fennel, Pepper, and onion
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Chicken parts are roasted with fennel, pepper and onion with juice of lemon, fresh rosemary, and a little amount of brown sugar.
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Ingredients
- 2 lb chicken drumstick
- 2 lb chicken thigh
- salt
- black pepper
- 3 tablespoon olive oil
- 2 tablespoon lemon juice fresh
- 1 tablespoon brown sugar
- 1 teaspoon rosemary minced fresh
- 1 clove garlic minced
- 1 fennel sliced, large
- 1 red bell pepper sliced, large
- 1 onion sliced, large
Instructions
- Preheat the oven to 450˚F.
- Season the chicken with salt and pepper.
- Heat a large skillet over medium heat, add 2 tablespoons of olive oil and brown the chicken until the crust gets golden brown, about 5 minutes per side. Transfer to a plate and set aside.
- Add the garlic, fennel, pepper, and onion and cook until they are slightly softened, about 1-2 minutes.
- In a small bowl, combine 1 tablespoon of olive oil, lemon juice, brown sugar, rosemary, and 2-3 pinches of salt and pepper. Mix well and add to the skillet. Stir the vegetables and deglaze the bottom of the skillet. Remove the skillet from the heat.
- Return the chicken to the skillet and place on top of vegetables. Transfer the skillet to the oven and cook for 20-25 minutes until the chicken pieces are fully cooked and the vegetables are tender and soft.
- Drizzle the pan juice over the chicken and the roasted vegetables, and serve with mashed potatoes or rice. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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