Fennel Roasted Chicken and Peppers

• porties: 4 servings
• totale tijd: 30 minutes

Ingrediënten

1 tbsp. fennel seeds

1 tbsp. finely grated orange zest finely grated orange zest

3 peppers (red, yellow and orange), cut into 1-in. chunks

3 cloves garlic, thinly sliced

3 tbsp. olive oil

Kosher salt

Pepper

4 small chicken legs (about 2 lbs)

4 c. baby spinach

2 oz. feta cheese, crumbled

Instructies

Heat oven to 425°F. In small skillet, toast fennel seeds and orange zest until lightly browned and fragrant, 3 to 4 minutes. Transfer to spice grinder or blender and pulse to blend and grind. Set aside.

On large rimmed baking sheet, toss peppers and garlic with 2 tablespoons oil and 1/2 teaspoon each salt and pepper and arrange in an even layer.

Rub chicken legs with remaining tablespoon oil, then with fennel-orange mixture. Nestle among vegetables on baking sheet and roast until chicken is golden brown and cooked through and peppers are tender, 25 to 30 minutes.

Transfer chicken to plates, scatter spinach over peppers remaining on sheet and toss until just beginning to wilt. Sprinkle with feta and serve with chicken.