Roasted chicken with fennel and peaches recipe delivers a stunning combination of sweet fruit, aromatic vegetables, and tender poultry that feels elegant enough for entertaining yet simple enough for weeknight dinners. This roasted chicken with fennel and peaches recipe balances the subtle anise flavor of fennel bulbs with the natural sweetness of ripe peaches, creating a dish that tastes far more complex than its straightforward preparation suggests. The chicken emerges from the oven with golden, crispy skin while remaining juicy inside, surrounded by caramelized fennel and peachy pan juices that form a naturally sweet sauce. Whether you’re cooking for family or guests, this roasted chicken with fennel and peaches recipe proves that combining unexpected ingredients produces restaurant-quality results at home.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 20 minutes | 50 minutes | 1 hour 10 minutes | 4 servings | Easy | Mediterranean |
Table of Contents
Table of Contents
Why This Roasted Chicken With Fennel and Peaches Recipe Works
This roasted chicken with fennel and peaches recipe succeeds because it relies on the natural affinity between fruit and poultry, a pairing that has anchored European cooking for centuries. The fennel bulbs soften during roasting and release their subtle licorice notes, creating an unexpected depth that prevents the dish from tasting too sweet. The peaches caramelize in the oven’s heat, their sugars concentrating into a glaze that coats the chicken and vegetables with an almost honeyed finish. I’ve prepared this roasted chicken with fennel and peaches recipe dozens of times, and it consistently impresses both experienced cooks and newcomers to the kitchen.
The beauty of roasted chicken with fennel and peaches recipe lies in its simplicity and the quality of results it delivers. You’re essentially placing seasoned chicken with vegetables in a hot oven and allowing the Maillard reaction to work its magic on skin and produce alike. The chicken skin crisps up beautifully while the meat stays moist, a combination many home cooks struggle to achieve. The fennel becomes tender and almost buttery, while the peaches break down slightly, creating a naturally thickened sauce in the pan.
Flavor-wise, this roasted chicken with fennel and peaches recipe balances sweet, savory, and aromatic elements in a way that feels refined without requiring special techniques. The thyme and garlic provide traditional herb and savory notes, while the peaches contribute natural sweetness that isn’t cloying because it’s tempered by the fennel’s anise undertones. This combination appeals to a wide range of palates and works equally well for casual family dinners or more formal entertaining. The finished dish presents beautifully on the plate, with golden skin, colorful vegetables, and a glossy pan sauce that looks far more complicated than it actually is.
Home cooks love this roasted chicken with fennel and peaches recipe because it requires minimal active cooking time and delivers impressive results with basic ingredients and equipment. You don’t need specialized skills or hard-to-find components to succeed with this dish. A standard roasting pan, basic knowledge of roasting temperatures, and attention to doneness are all you need to produce a restaurant-quality meal. The recipe also adapts well to variations and substitutions, making it flexible enough to accommodate different tastes and what’s available at your local market.
Roasted Chicken With Fennel and Peaches Recipe Ingredients
Gather these ingredients to prepare an outstanding roasted chicken with fennel and peaches recipe that combines classic Mediterranean flavors in one impressive main dish.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Whole chicken | One 4-5 pound bird | Choose a bird with skin for crispy results. Substitute with 8 bone-in chicken thighs if preferred for more forgiving cooking. |
| Fennel bulbs | 2 medium bulbs | Select firm, white fennel with no browning. Remove outer layers if damaged. Celery can substitute if fennel is unavailable, though flavor will differ. |
| Fresh peaches | 3-4 medium peaches | Choose ripe but still firm peaches. Nectarines work as a direct substitute. Canned peaches in juice can substitute in winter months. |
| Garlic cloves | 6 cloves | Use fresh garlic for best flavor. Mince or crush before adding to chicken cavity. |
| Fresh thyme | 4-5 sprigs | Dried thyme can substitute at one-third the quantity if fresh is unavailable. Rosemary provides a different but equally delicious flavor profile. |
| Extra virgin olive oil | 3 tablespoons | Use good quality oil for the best flavor. Neutral oils lack the complexity this dish benefits from. |
| Kosher salt | 1 teaspoon | Adjust based on your taste preference and the saltiness of any pan drippings used for sauce. |
| Black pepper | ½ teaspoon | Freshly ground pepper provides superior flavor to pre-ground. |
| Chicken broth | ½ cup | Use low-sodium broth to control salt levels. Can substitute vegetable broth for vegetarian variation. |
This roasted chicken with fennel and peaches recipe relies on these simple, accessible ingredients to create its characteristic blend of flavors and textures.
How to Make Roasted Chicken With Fennel and Peaches Recipe
Follow these straightforward steps to prepare a roasted chicken with fennel and peaches recipe that yields perfectly cooked poultry with caramelized vegetables and a delicious pan sauce.
Preparation Phase
- Preheat your oven to 425 degrees Fahrenheit for about 15 minutes before beginning to ensure it reaches the proper temperature for this roasted chicken with fennel and peaches recipe.
- Pat the whole chicken dry with paper towels inside and out, as moisture prevents the skin from crisping properly during roasting.
- Crush the garlic cloves lightly and combine them with the fresh thyme sprigs to create an aromatic bundle for the chicken cavity.
- Season the inside of the chicken generously with salt and pepper, then stuff the cavity with the garlic and thyme mixture.
- Rub the exterior of the chicken thoroughly with olive oil, then season the skin generously with salt and pepper for optimal browning and flavor.
Vegetable Preparation
- Trim the fennel bulbs by removing the top stalks and any browning from the outer layers, then cut each bulb into eight wedges, keeping the core intact so pieces hold together during roasting.
- Wash the fresh peaches and cut them in half, removing the pit, then cut each half into two or three chunks depending on size for this roasted chicken with fennel and peaches recipe.
- Arrange the fennel wedges in a large roasting pan, spacing them around the center so the chicken will sit surrounded by vegetables.
- Position the chicken breast-side up on top of the fennel wedges, ensuring good contact between the bird and the pan for even cooking in this roasted chicken with fennel and peaches recipe.
Roasting Process
- Place the roasting pan in the preheated 425-degree oven and roast for 30 minutes without moving or basting the chicken for this roasted chicken with fennel and peaches recipe.
- After 30 minutes, reduce the oven temperature to 375 degrees Fahrenheit and add the peach chunks around the chicken and fennel in the roasting pan.
- Continue roasting for an additional 15-20 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit for perfectly cooked chicken in this roasted chicken with fennel and peaches recipe.
- Transfer the roasted chicken with fennel and peaches recipe to a cutting board and let it rest for 10 minutes, which allows juices to redistribute throughout the meat.
Sauce Preparation
- Place the roasting pan on the stovetop over medium heat and add the chicken broth, scraping up the browned bits from the bottom with a wooden spoon for maximum flavor.
- Simmer the pan sauce for 2-3 minutes while crushing some of the peaches against the side of the pan to thicken the sauce naturally for this roasted chicken with fennel and peaches recipe.
- Strain the sauce through a fine-mesh sieve if you prefer a smoother consistency, or leave the softened vegetables in the sauce for a rustic presentation of this roasted chicken with fennel and peaches recipe.
Chef Tips for Perfect Roasted Chicken With Fennel and Peaches Recipe
These expert techniques ensure success every time you prepare this roasted chicken with fennel and peaches recipe, delivering consistently excellent results.
- Pat the chicken completely dry before seasoning and roasting to maximize skin crispiness. Even small amounts of moisture create steam that prevents browning. Use paper towels and don’t rush this step when making roasted chicken with fennel and peaches recipe.
- Let the finished roasted chicken with fennel and peaches recipe rest for at least 10 minutes after removing from the oven. This resting period allows carryover cooking to gently finish the meat and allows juices to redistribute, ensuring juiciness when carved.
- Use a meat thermometer to verify doneness rather than relying on color or cooking time alone. Insert the thermometer into the thickest part of the thigh without touching bone for accurate readings with this roasted chicken with fennel and peaches recipe.
- Choose peaches that yield slightly to gentle pressure but aren’t soft. Overly ripe peaches will break down too much during roasting, while underripe ones won’t caramelize properly in your roasted chicken with fennel and peaches recipe.
- Ensure the fennel wedges maintain their core when cutting to keep pieces intact during the roasting process. This structural integrity allows fennel to brown beautifully while staying tender when preparing roasted chicken with fennel and peaches recipe.
- Create a natural glaze by crushing some softened peaches into the pan sauce. Their natural pectin helps thicken the sauce without added flour or cornstarch, creating a silky consistency for roasted chicken with fennel and peaches recipe.
Common Roasted Chicken With Fennel and Peaches Recipe Mistakes to Avoid
Understanding these common pitfalls helps you troubleshoot your roasted chicken with fennel and peaches recipe and consistently achieve restaurant-quality results at home.
- Wet Chicken Skin: Many home cooks skip thorough drying because they underestimate its importance. Moisture on the skin creates steam during roasting that prevents browning and crispiness. Always pat the chicken very dry, inside and out, when preparing roasted chicken with fennel and peaches recipe. Use multiple paper towels and don’t hesitate to let the chicken air-dry for a few minutes before adding to the pan.
- Overcrowded Pan: Placing chicken too close to pan sides prevents proper air circulation and browning. Ensure adequate space around the roasted chicken with fennel and peaches recipe in the pan. If your pan is too small, use a larger one or arrange vegetables slightly further from the bird to allow heat to circulate evenly.
- Skipping the Rest Period: Cutting into roasted chicken with fennel and peaches recipe immediately after removing from the oven causes juices to run out onto the cutting board rather than staying inside the meat. Resting allows carryover cooking to finish the meat while juices redistribute. Set a timer for 10 minutes and use that time to prepare plates or finish sides.
- Using Unripe Peaches: Hard peaches won’t caramelize or soften properly during the roasting time for this roasted chicken with fennel and peaches recipe. Choose peaches that give slightly to pressure. If only hard peaches are available, add them to the pan during the final 10 minutes of roasting rather than from the beginning.
- Ignoring Thermometer Readings: Relying on visual cues alone with roasted chicken with fennel and peaches recipe can result in undercooked or overcooked meat. Invest in an instant-read meat thermometer and verify that the thickest part of the thigh reaches 165 degrees Fahrenheit. This eliminates guesswork and ensures food safety and optimal juiciness.
- Neglecting to Scrape Pan Drippings: The browned bits stuck to the roasting pan contain concentrated flavor essential to the sauce for roasted chicken with fennel and peaches recipe. Always scrape the pan bottom with a wooden spoon while building the sauce. These fond bits dissolve into the broth and create a deeply flavorful sauce.
Best Roasted Chicken With Fennel and Peaches Recipe Variations and Substitutions
Customize this roasted chicken with fennel and peaches recipe to match your preferences, dietary needs, and ingredient availability while maintaining the essential balance of sweet, savory, and aromatic flavors.
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Peaches | Nectarines, apricots, or plums | Each stone fruit brings its own sweetness level and tartness. Nectarines provide similar sweetness, while apricots and plums offer more tartness that balances the richness of roasted chicken with fennel and peaches recipe. |
| Fennel | Celery, leeks, or onions | Celery provides crunch but lacks anise notes. Leeks offer sweetness without the fennel’s distinctive flavor. Regular or red onions caramelize beautifully but create a traditional rather than unique profile for roasted chicken with fennel and peaches recipe. |
| Thyme | Rosemary, oregano, or sage | Rosemary brings piney notes that complement peaches differently. Oregano creates Mediterranean flavor. Sage offers earthiness. All work beautifully in roasted chicken with fennel and peaches recipe with slightly different tonal qualities. |
| Whole chicken | Bone-in chicken thighs or breasts | Thighs remain juicier than breasts during roasting. Using thighs instead of a whole bird reduces cooking time by 10-15 minutes for roasted chicken with fennel and peaches recipe. Breasts cook fastest but are more prone to drying out. |
| Olive oil | Ghee or neutral oil | Ghee adds richness and caramelizes beautifully in roasted chicken with fennel and peaches recipe. Neutral oils work but lack the flavor complexity that makes this dish special. |
| Chicken broth | Vegetable broth or apple juice | Vegetable broth keeps roasted chicken with fennel and peaches recipe vegetarian-friendly. Apple juice adds subtle sweetness and complements the peaches beautifully while thinning the sauce slightly. |
These substitutions allow you to adapt roasted chicken with fennel and peaches recipe to your preferences and pantry while maintaining the essential character that makes this dish special.
Serving Suggestions for Roasted Chicken With Fennel and Peaches Recipe
Present roasted chicken with fennel and peaches recipe with thoughtfully chosen sides and accompaniments that complement rather than compete with the dish’s refined flavors and beautiful presentation.
For weeknight family dinners, pair roasted chicken with fennel and peaches recipe with simple sides that let the main dish shine. Creamy mashed potatoes catch the pan sauce beautifully, while steamed green beans or roasted Brussels sprouts provide textural contrast and nutritional balance. A simple green salad with lemon vinaigrette cuts through the richness of the roasted chicken and vegetables, preparing the palate for each subsequent bite of this special dish.
When serving roasted chicken with fennel and peaches recipe for entertaining or special occasions, consider more refined accompaniments. Creamy polenta or soft risotto provide luxurious bases for the bird and pan sauce. Roasted root vegetables like carrots, parsnips, or beets echo the roasted chicken with fennel and peaches recipe’s caramelized flavors while adding visual drama to the plate. A grain salad with fresh herbs and citrus brings brightness and complements the sweet-savory profile beautifully.
For beverages, choose wines or drinks that echo the roasted chicken with fennel and peaches recipe’s flavor profile. A crisp white like Sauvignon Blanc or Pinot Grigio pairs excellently. For non-alcoholic options, sparkling lemon water or herbal teas complement the aromatic fennel and sweet peaches. Offer crusty bread for soaking up the delicious pan sauce from roasted chicken with fennel and peaches recipe.
Finish meals featuring roasted chicken with fennel and peaches recipe with light, refreshing desserts. Lemon panna cotta, berry sorbet, or a simple fruit salad provides a palate-cleansing finale that won’t overwhelm after such a flavorful main course. Almond cake or shortbread cookies offer subtle sweetness without competing with the memory of the roasted chicken with fennel and peaches recipe’s complex flavors.
Storage and Reheating for Roasted Chicken With Fennel and Peaches Recipe
Properly storing and reheating roasted chicken with fennel and peaches recipe extends its enjoyment beyond the first meal, providing convenient leftovers for quick lunches and easy dinners.
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator Storage | 3-4 days | Let roasted chicken with fennel and peaches recipe cool to room temperature, then transfer to airtight containers. Store the bird and vegetables separately from the sauce if possible to prevent sogginess. Keep in the coldest part of your refrigerator, away from raw meats. |
| Freezer Storage | 3-4 months | Cool roasted chicken with fennel and peaches recipe completely before freezing. Wrap the bird tightly in plastic wrap, then aluminum foil, or place in freezer bags, removing as much air as possible. Label with the date. Store sauce separately in freezer containers or ice cube trays for convenient portions. |
| Refrigerator Reheating | 20-30 minutes | Remove roasted chicken with fennel and peaches recipe from refrigerator 20 minutes before reheating to bring it closer to room temperature. Preheat oven to 325 degrees Fahrenheit. Place chicken and vegetables in a baking dish with a splash of broth, cover loosely with foil, and heat for 15-20 minutes until warmed through. |
| Freezer Reheating | 45-60 minutes | Thaw roasted chicken with fennel and peaches recipe overnight in the refrigerator, then follow refrigerator reheating instructions. Alternatively, reheat from frozen in a 325-degree oven for 45-60 minutes, covered, checking for doneness after 40 minutes. |
| Stovetop Reheating | 15-20 minutes | Cut roasted chicken with fennel and peaches recipe into portions and place in a skillet with a little broth over medium heat. Cover and warm gently, stirring occasionally, for 10-15 minutes until heated through. This method works well for smaller portions. |
| Make-Ahead Preparation | Up to 2 days | Prepare roasted chicken with fennel and peaches recipe through the resting phase up to 2 days in advance. Cool completely, cover, and refrigerate. Reheat before serving or shred for use in other dishes like grain bowls, salads, or sandwiches. |
Transform leftover roasted chicken with fennel and peaches recipe into new meals by shredding the meat and using it in salads, grain bowls, sandwiches, or soup. The pan sauce freezes beautifully and can grace other roasted vegetables or grains. The fennel and peaches maintain their character through reheating and add interest to everyday preparations throughout the week following your roasted chicken with fennel and peaches recipe dinner.
Nutritional Information for Roasted Chicken With Fennel and Peaches Recipe
Understanding the nutritional profile of roasted chicken with fennel and peaches recipe helps you make informed decisions about portion sizes and meal planning while enjoying this delicious and nourishing main dish.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380-420 |
| Protein | 42-45 grams |
| Fat | 15-18 grams |
| Carbohydrates | 18-22 grams |
| Fiber | 3-4 grams |
| Sugar | 12-14 grams |
| Sodium | 520-580 milligrams |
These values represent approximate calculations based on standard ingredients and assume four servings of roasted chicken with fennel and peaches recipe. The protein from the chicken makes this dish particularly satisfying, while the fiber from the vegetables and natural sugars from the peaches provide sustained energy. Individual nutritional needs vary, so consider consulting a registered dietitian for personalized guidance. The roasted chicken with fennel and peaches recipe provides a balanced macronutrient profile that supports various dietary approaches and nutritional goals.
Frequently Asked Questions About Roasted Chicken With Fennel and Peaches Recipe
Can I make roasted chicken with fennel and peaches using chicken parts instead of a whole bird?
Yes, bone-in chicken thighs work beautifully in this roasted chicken with fennel and peaches recipe and actually cook more evenly than a whole bird. Use eight thighs and reduce the roasting time to 35-40 minutes total, adding peaches after the initial 20-minute roast. Bone-in breasts also work but dry out more easily, requiring careful monitoring with a meat thermometer. Thighs remain juicier and more forgiving for beginners preparing roasted chicken with fennel and peaches recipe.
What’s the best way to tell when my roasted chicken with fennel and peaches recipe is done cooking?
Use an instant-read meat thermometer inserted into the thickest part of the thigh without touching bone to verify doneness of roasted chicken with fennel and peaches recipe. The temperature should reach 165 degrees Fahrenheit. The juices should run clear when you poke the thigh with a fork, and the skin should be golden brown and crispy. A meat thermometer eliminates guesswork and ensures both food safety and optimal juiciness in your roasted chicken with fennel and peaches recipe.
How do I substitute nectarines for peaches in roasted chicken with fennel and peaches recipe?
Nectarines substitute perfectly in roasted chicken with fennel and peaches recipe at a one-to-one ratio. They’re slightly firmer than peaches, so they caramelize beautifully and hold their shape during roasting. Some people prefer nectarines for this reason, as they create less sauce than peaches. Cut nectarines identically to peaches and add them at the same time for this variation of roasted chicken with fennel and peaches recipe.
Why did my roasted chicken with fennel and peaches recipe skin come out soft instead of crispy?
Soft skin usually results from moisture on the chicken before roasting or insufficient oven temperature. Pat the chicken extremely dry inside and out using multiple paper towels before preparing roasted chicken with fennel and peaches recipe. Verify your oven reaches 425 degrees Fahrenheit before adding the bird. Avoid covering the chicken with foil during the initial high-heat roasting phase, as this traps steam and prevents crisping in your roasted chicken with fennel and peaches recipe.
Can I prepare the roasted chicken with fennel and peaches recipe ahead and reheat it?
Yes, roasted chicken with fennel and peaches recipe reheats beautifully and actually develops deeper flavors after sitting overnight. Cool completely, cover, and refrigerate for up to three days. Reheat covered in a 325-degree oven for 15-20 minutes until warmed through. Adding a splash of chicken broth prevents drying during reheating of roasted chicken with fennel and peaches recipe. The pan sauce can be reheated separately and spooned over the bird just before serving this make-ahead dish.
What vegetables can I substitute for fennel in roasted chicken with fennel and peaches recipe?
Celery, leeks, or onions can replace fennel in roasted chicken with fennel and peaches recipe, though the distinctive anise flavor will be lost. Celery provides crunch but minimal flavor development. Leeks offer subtle sweetness and cook down beautifully. Red or yellow onions caramelize gorgeously and create a classic pairing in roasted chicken with fennel and peaches recipe. Choose whichever vegetable appeals to you or matches your dietary preferences.
How long can I store leftover roasted chicken with fennel and peaches recipe?
Store covered leftover roasted chicken with fennel and peaches recipe in the refrigerator for three to four days. Freeze components separately for up to three to four months in airtight containers. Separate the bird and vegetables from the sauce if possible to maintain the best texture when reheating roasted chicken with fennel and peaches recipe. Label containers with the date to track freshness of your roasted chicken with fennel and peaches recipe.
Can I use canned or frozen peaches in roasted chicken with fennel and peaches recipe?
Frozen peaches thaw and cook reasonably well in roasted chicken with fennel and peaches recipe, though they become softer than fresh peaches. Add them during the final 10-15 minutes of roasting to prevent excessive breakdown. Canned peaches in juice work but contain added sugar and lack the fresh flavor of this roasted chicken with fennel and peaches recipe. If using canned, drain them well and add only during the final few minutes to minimize mushiness in your roasted chicken with fennel and peaches recipe.
Is roasted chicken with fennel and peaches recipe suitable for a gluten-free diet?
Yes, roasted chicken with fennel and peaches recipe is naturally gluten-free when prepared with the basic ingredients listed. Verify that your chicken broth is certified gluten-free if you have celiac disease or gluten sensitivity. The recipe requires no flour or thickening agents, making it inherently safe for gluten-free diets. Always double-check ingredient labels on store-bought items like broth to ensure roasted chicken with fennel and peaches recipe fits your dietary needs.
What’s the most common mistake beginners make when preparing roasted chicken with fennel and peaches recipe?
The most frequent error is failing to pat the chicken dry before roasting, resulting in steamed rather than crispy skin in roasted chicken with fennel and peaches recipe. The second most common mistake is cutting the bird too early before resting, causing juices to escape. Both issues are easily prevented: dry thoroughly using multiple paper towels, and set a timer for the 10-minute rest period after removing roasted chicken with fennel and peaches recipe from the oven. Following these simple steps ensures success with this dish.
Conclusion
Roasted chicken with fennel and peaches recipe represents the perfect intersection of simplicity and sophistication, delivering restaurant-quality results through basic cooking techniques and quality ingredients. This roasted chicken with fennel and peaches recipe deserves a place in your regular dinner rotation because it impresses guests while remaining accessible to home cooks of all skill levels. The combination of sweet peaches, aromatic fennel, and golden roasted chicken creates a memorable main dish that tastes like you spent hours in the kitchen when preparation actually requires minimal effort. Make this roasted chicken with fennel and peaches recipe this week and discover why this elegant yet approachable dish has delighted diners for generations. Your table will be graced with perfectly golden skin, tender vegetables, and aromatic pan sauce that captures the essence of this beautiful dish—a sweet, savory, herbaceous symphony that keeps people reaching for seconds.
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Expert Resources and Food Safety
For more seasonal produce ideas, visit Academy of Nutrition and Dietetics for seasonal cooking guidance and USDA FoodSafety.gov for proper food handling practices.
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Roasted Chicken with Fennel and Peaches 2026
Roasted chicken with fennel and peaches recipe delivers a stunning combination of sweet fruit, aromatic vegetables, and tender poultry that feels elegant enough for entertaining yet simple enough for weeknight dinners.
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
- One 4–5 pound whole chicken
- 2 medium fennel bulbs, cut into wedges
- 3–4 medium fresh peaches, cut into chunks
- 6 garlic cloves, lightly crushed
- 4–5 sprigs fresh thyme
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup chicken broth
Instructions
- Preheat oven to 425 degrees Fahrenheit. Pat the whole chicken dry with paper towels inside and out to ensure crispy skin.
- Season the inside of the chicken cavity with salt and pepper, then stuff with the lightly crushed garlic cloves and fresh thyme sprigs.
- Rub the exterior of the chicken thoroughly with olive oil, then season the skin generously with salt and pepper.
- Trim the fennel bulbs, cut into eight wedges keeping the core intact, and arrange them in a large roasting pan. Position the chicken breast-side up on top of the fennel.
- Roast at 425 degrees Fahrenheit for 30 minutes. Reduce the oven temperature to 375 degrees Fahrenheit and add the peach chunks around the chicken and fennel.
- Continue roasting for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit. Transfer to a cutting board and rest for 10 minutes.
- Place the roasting pan on the stovetop over medium heat, add the chicken broth, and scrape up the browned bits with a wooden spoon. Simmer for 2-3 minutes while crushing some peaches to thicken naturally, then strain or leave rustic.
Notes
Chef Tips: Pat the chicken completely dry before seasoning to maximize skin crispiness. Let the finished chicken rest for at least 10 minutes to allow juices to redistribute. Use a meat thermometer to verify doneness accurately. Choose peaches that yield slightly to pressure but are still firm so they do not break down completely during roasting.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 13 grams
- Sodium: 550 milligrams
- Fat: 16 grams
- Saturated Fat: 4.5 grams
- Unsaturated Fat: 11.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3.5 grams
- Protein: 43 grams
- Cholesterol: 125 milligrams
