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.
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
- 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!