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Roasted Chicken with Fennel, Pepper, and onion

Chicken parts are roasted with fennel, pepper and onion with juice of lemon, fresh rosemary, and a little amount of brown sugar.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 people
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 2 lb chicken drumsticks and thighs
  • salt and pepper
  • 3 tablespoon olive oil
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon brown sugar
  • 1 teaspoon minced fresh rosemary
  • 1 clove garlic minced
  • 1 large fennel sliced
  • 1 large red pepper sliced
  • 1 large onion sliced

Instructions

    Cup of Yum
  1. Preheat the oven to 450˚F.
  2. Season the chicken with salt and pepper.
  3. 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.
  4. Add the garlic, fennel, pepper, and onion and cook until they are slightly softened, about 1-2 minutes.
  5. 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.
  6. 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.
  7. Drizzle the pan juice over the chicken and the roasted vegetables, and serve with mashed potatoes or rice. Enjoy!