Baked Lemon Pepper Chicken with Fennel and Bell Peppers
Bone-in chicken thighs roasted in one dish with fennel, bell peppers, olives, and cherry tomatoes, seasoned with a lemon pepper rub.
Servings: 6
Calories: 454kcal
Ingredients
- 6 bone-in skin-on chicken thighs (about 3 lbs)
- 1 fennel bulb quartered, cored, and thinly sliced
- 2 bell peppers thinly sliced (one yellow, one orange)
- 1 medium onion thinly sliced
- 2 garlic cloves sliced
- 1/3 cup olives kalamata or green
- 1 cup cherry or grape tomatoes
- 1 tablespoon lemon pepper seasoning blend
- 1 teaspoon dried oregano
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 4 tablespoons extra-virgin olive oil divided
- 1 lemon juiced
Instructions
- Preheat the oven to 400°F.
- Quarter and core the fennel bulb, then thinly slice it. Place the sliced fennel, bell peppers, onion, and garlic in a 9x13 baking dish. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, drizzle with 1 tablespoon olive oil, and toss to coat.
- Rub the chicken thighs with 1 tablespoon olive oil. In a small bowl, mix the lemon pepper seasoning and oregano, then rub the mixture all over the chicken.
- Nestle the chicken thighs into the vegetables. Scatter the olives around the chicken, then drizzle everything with the lemon juice and remaining 2 tablespoons olive oil.
- Bake for 25 minutes.
- Add the cherry tomatoes around the chicken and continue baking for 20 minutes, until the chicken reaches an internal temperature of 165°F (45 minutes total baking time).
- Let rest for a few minutes before serving. Garnish with fresh parsley.
Notes
- Bone-in, skin-on thighs stay juicier than boneless or breast meat through the full bake.
- Leftovers keep in the fridge for 3 to 4 days.
Nutrition
Calories: 454kcal | Total Carbohydrate: 12g | Protein: 25g | Total Fat: 35g | Saturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 350mg | Potassium: 678mg | Dietary Fiber: 4g | Total Sugars: 5g | Vitamin A: 1659IU | Vitamin C: 70mg | Vitamin D: 0.1µg | Calcium: 61mg | Iron: 2mg