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.
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.
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