Peppadew Pepper and Fennel Sheet Pan Chicken
Chicken thighs roasted with peppadew peppers and fennel seeds for a sweet-heat profile, finished with lemon zest. This mediterranean-inspired sheet pan ready in about 50 minutes pairs skin-on chicken thighs, halved peppadew peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, skin-on chicken thighs
- 1/2 cup, halved peppadew peppers
- 1 medium, sliced 1/4 inch thick fennel bulbs
- 2 tbsp olive oil
- 1 tsp fennel seeds
- 1 tbsp lemon zest
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels.
- Step 2: In a bowl, toss chicken thighs with 1 tbsp olive oil, garlic powder, and thyme until coated. Place on a parchment-lined sheet pan.
- Step 3: Scatter peppadew peppers and fennel slices around chicken. Drizzle with remaining 1 tbsp olive oil, then sprinkle with fennel seeds and lemon zest. Roast for 30-35 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Peppadew Pepper and Fennel Sheet Pan Chicken take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Peppadew Pepper and Fennel Sheet Pan Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin-on chicken thighs from drying out.
Can I substitute ingredients in Peppadew Pepper and Fennel Sheet Pan Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peppadew Pepper and Fennel Sheet Pan Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Peppadew Pepper and Fennel Sheet Pan Chicken?
Mediterranean sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
