was successfully added to your cart.


Roasted Chicken with Fennel & Farm Peppers – MCO Weekly Recipe

By September 24, 2019Meat, Recipe
chicken fennel peppers recipe


Serves 2-4

  • 2 Certified Organic Chicken Marylands or 4 bone-in chicken pieces
  • 1 tsp salt
  • 1 tsp sweet smoked paprika
  • 1 tbsp olive oil
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 medium red capsicum, thinly sliced
  • 1/2 medium yellow capsicum, thinly sliced
  • 1 medium fennel bulb, fronds saved for garnish
  • 1 tsp tomato paste 
  • 1/2 tsp red pepper flakes
  • 1 can crushed roasted tomatoes
  • 1 1/2 cups low sodium chicken stock (or 1 cup chicken stock + 1/2 cup dry white wine)


Season chicken with salt and sweet smoked paprika. Cover and refrigerate for minimum 1 hour, preferably overnight. Remove from refrigerator 30 minutes prior to cooking to bring to room temperature.

Preheat oven to 190°C.

Heat olive oil in a large ovenproof skillet or roasting pan over medium-high heat and sear chicken for 2-4 minutes per side or until golden brown on both sides. Remove chicken from skillet and place on a plate, and cover loosely with foil.

Reduce heat to medium, add onion, garlic, capsicum and fennel. Sauté for 5-8 minutes until fennel is soft. Add tomato paste, crushed tomatoes, chicken stock and chilli flakes, and stir. Simmer for 5 more minutes to combine flavour, then add chicken back to the skillet. 

Roast in oven for 20-25 minutes or until chicken is cooked through. Remove from oven, garnish with fennel fronds and serve with crusty bread or your choice of side.

Author Melissa

More posts by Melissa

Leave a Reply

Do NOT follow this link or you will be banned from the site!