Roasted chicken with fennel and peaches

Looking for a low-effort dinner that delivers big, bold flavors? This sheet-pan roasted chicken with fennel and peaches is the perfect solution for a relaxed summer meal. By blending savory Moroccan-inspired spices with the natural sweetness of peak-season fruit, this dish hits the perfect balance of comfort and sophistication with minimal cleanup.

The Perfect Summer Blend

This recipe features succulent chicken thighs roasted until golden, accompanied by tender, caramelized fennel. As the dish finishes, fresh peach wedges are added, developing a jammy, sweet finish that pairs perfectly with the spiced marinade. The dish is incredibly flexible, so feel free to swap in plums or nectarines depending on your market haul. For the full experience, serve this alongside bulgur, couscous, or a crusty bread to soak up every drop of the flavorful juices.

Recipe Details

• Prep time: Approximately 1 hour
• Yield: 4 to 6 servings

Ingredients

• 2 1/2 pounds bone-in, skin-on chicken thighs (6-7 pieces)
• Fine sea salt
• 1/3 cup vegetable or chicken stock (or water)
• 3 tablespoons olive oil (plus extra for drizzling)
• 3 tablespoons white vinegar
• 3 garlic cloves, minced
• 1 tablespoon honey (plus extra for drizzling)
• 1 teaspoon each: ground coriander, turmeric, ginger, and cumin
• 2 large fennel bulbs, trimmed and cut into 1-inch wedges
• 2 large peaches, cut into 1/2-inch wedges
• Optional: Fresh cilantro for garnish

Preparation Instructions

1. Preheat your oven to 425 degrees. Season the chicken thighs evenly with 3/4 teaspoon of salt.
2. Whisk together the stock, olive oil, vinegar, garlic, honey, coriander, turmeric, ginger, cumin, and another 3/4 teaspoon of salt in a medium bowl to create your marinade.
3. Place the chicken and fennel on a large sheet pan, pour the marinade over the top, and toss thoroughly to ensure everything is well-coated.
4. Arrange the chicken skin-side up and roast for 35 minutes until the skin begins to brown and the fennel is softened.
5. While the chicken roasts, toss the peach wedges in the reserved marinade bowl with a light drizzle of olive oil, honey, and a pinch of salt.
6. Remove the pan from the oven, arrange the peaches around the chicken, and roast for another 10 minutes. If you want extra char, move the pan to the upper rack and broil for 3 to 5 minutes, keeping a close watch to prevent burning.
7. Garnish with cilantro and serve immediately.

Original recipe via NYT Cooking.