Fennel Roasted Chicken And Peppers

Let's Cook

1. Step 1.

   Heat the oven to 425°F. In a small skillet over medium heat, toast the fennel seeds and orange zest, stirring frequently, until lightly browned and fragrant, 3 to 4 minutes. Transfer to a spice grinder or blender and pulse until finely ground. Set aside.

2. Step 2.

   On a large rimmed baking sheet, toss the bell peppers and garlic with 4 tablespoons of the olive oil, ¾ teaspoon salt, and ¾ teaspoon pepper. Transfer half the vegetable mixture to a second rimmed baking sheet, spreading both into even layers.

3. Step 3.

   Rub the chicken legs with the remaining 1 tablespoon olive oil, then rub with the ground fennel-orange mixture. Nestle the chicken legs among the vegetables on one baking sheet. Roast both sheets (one with chicken and vegetables, one with only vegetables) until the chicken is golden brown and cooked through (internal temperature reaches 165°F) and the peppers are tender, 25 to 30 minutes. Set aside the sheet with only vegetables for another use; refrigerate if not using right away.

4. Step 4.

   Transfer the chicken to plates. Scatter the baby spinach over the roasted peppers on the chicken sheet and toss until the spinach just begins to wilt, about 1 minute. Sprinkle with crumbled feta cheese and serve with the chicken.