Beyond Kimchee

Beyond Kimchee is a recipe blog with Korean recipes, Asian recipes, and favorite international recipes

  • Home
  • About
  • Contact
  • Recipes
    • Korean Recipes
      • Appetizers
      • Salads
      • Main Dishes
      • Soups, Stews, and Porridge
      • Side Dishes
      • Noodle Dishes
      • Rice Dishes
      • Kimchi
      • One Dish Meals
      • Desserts and Drinks
    • Korean Fusion Recipes
    • Asian Recipes
      • Chinese Recipes
      • Japanese Recipes
      • Southeast Asian Recipes
      • Other Asian Recipes
    • Western Recipes
      • Breakfasts
      • Appetizers and Salads
      • Main Dishes
      • Side Dishes
      • Desserts and Baking
      • Drinks
    • Easy and Simple Recipes
    • Gluten Free Recipes
    • Holiday Recipes
    • Vegetarian and Vegan Recipes
    • Browse by ingredient
  • Travel
  • My Cookbook
You are here: Home > Archives > Recipes > Western Recipes > Main Dishes > Roasted Chicken with Fennel, Pepper, and Onion

Roasted Chicken with Fennel, Pepper, and Onion

October 27, 2015 by Holly Ford 2 Comments

Roasted Chicken and Fennel, Pepper, and Onion

Fennel is a vegetable that I wasn’t sure if I liked it so much. Its strong anise fragrance when I first tried in salad overwhelmed me. So I have given up cooking with fennel quite some time until I tasted the roasted fennel. Oh, my! It was amazingly mellow and sweet with a touch of fragrance. I fell in love with fennel since then.

Here is one chicken and fennel recipe that anybody can enjoy even if they are not keen on fennel. This roasted chicken with fennel, pepper, and onion is very simple to make so that you don’t have to slave yourself in the kitchen when life goes hectic in the evening.

Chicken Fennel Pepper Onion Roast

Roasted vegetables brings such a sweetness and they will enhance the chicken to the maximum flavor. With a juice of lemon and fresh rosemary to flavor the entire dish, your chicken will be so moist and fragrant. Delicious!

chicken fennel roast-2

Cut off the green parts of fennel and its core.

chicken fennel roast-3

Then slice thinly and beautifully, too 🙂

Chicken Fennel Pepper Onion Roast

Slice onion and pepper into thin strips as well.

chicken fennel roast-5

Season the chicken with salt and pepper.

Chicken Fennel Pepper Onion Roast

Heat olive oil in a skillet and brown the chicken until the crust is golden. Take the chicken out to a plate and set aside.

Chicken Fennel Pepper Onion Roast

In a small bowl, mix lemon juice, olive oil, chopped rosemary, brown sugar, salt and pepper.

Chicken Fennel Pepper Onion Roast

Add some minced garlic and the vegetables to the skillet, cook until they are just softened. Then pour the lemon juice mixture and scrape the bottom of the skillet.

Roasted Chicken and Fennel, Pepper, and Onion

Return the chicken back to the skillet and place them on top. Roast these guys in a preheated 450ËšF oven for 20 minutes.

Roasted Chicken and Fennel, Pepper, and Onion

And there you have it! The roasted chicken with fennel pepper and onion!

Roasted Chicken and Fennel, Pepper, and Onion

You will love the mellow flavor of roasted fennel and other vegetables. The chicken is very moist and the gravy adds a hint of sweetness with a lemony flavor. Just the way I like it. Our family weeknight dinner was well taken care of, and everyone was pleased.

~ Holly

Roasted Chicken with Fennel, Pepper, and onion

Holly Ford
Chicken parts are roasted with fennel, pepper and onion with juice of lemon, fresh rosemary, and a little amount of brown sugar.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Servings 4

Ingredients
  

  • 2 lb chicken drumsticks and thighs
  • salt and pepper
  • 3 tablespoon olive oil
  • 2 tablespoons 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
 

  • Preheat the oven to 450ËšF.
  • 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!

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Filed Under: Archives, Main Dishes, Recipes, Western Recipes Tagged With: Bell Pepper, Chicken, Fennel, Lemon, Onion

« Hambak Steak
Spicy Soft Tofu Stew with Beef and Seafood »
simply-korean-300x250

Comments

  1. kitchenriffs says

    October 27, 2015 at 7:09 pm

    I like fennel, a lot. Rarely used it until a few years ago, but now I use it frequently. So you know I’d love this recipe — you’ve packed so much flavor into it! Really nice — thanks.

    Reply
  2. NancyE says

    November 5, 2015 at 3:49 pm

    The best part about this dish is how well the rosemary and fennel go together…so fragrantly perfect! I never knew. Thank you for such a simple, lovely dinner. My guests and family loved it. I can always trust you for delicious recipes. Thanks!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

Hi and welcome!

I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

Learn more →

Stay in Touch

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

DON'T MISS A RECIPE

Enter your email address to receive recipes and new post updates


Beyond Kimchee

DON'T MISS A RECIPE

Enter your email address to receive recipes and new post updates



Navigation

  • Home
  • About
  • Contact
  • Recipes
  • Pantry
  • Travel

Copyright © 2021 BeyondKimchee · Implemented by WPopt