Skillet-Roasted Chicken with Peppers and Garlic

(from castro15’s recipe box)

Categories: Chicken


  • 2 fennel bulbs, sliced 1/2 inch thick, fronds reserved
  • 5 tbsp. olive oil, divided
  • 1 tbsp. plus 1 tsp kosher salt, divided
  • 3 tsp fresh thyme leaves
  • 2 tsp black pepper
  • 4 lb. whole chicken, giblets removed
  • 1 head garlic, halved crosswise
  • 6 oz. bag mini tricolor sweet peppers, halved and seeded
  • Garnish: fresh thyme


  1. Preheat oven to 425.

  2. In a 12-inch cast-iron skillet, place sliced fennel; drizzle with 1 tbsp oil and sprinkle with 1 tsp salt.

  3. In a small bowl, stir together 3 tbsp. oil, thyme, black pepper, and remaining 1 tbsp. salt. Gently loosen skin from chicken, keeping skin intact. Rub thyme mixture onto meat under skin. Place chicken, breast side up, on fennel. Tuck wings under, and tie legs with butcher’s twine. Place garlic, cut side up, next to chicken. Drizzle remaining 1 tbsp. oil onto garlic.

  4. Bake for 30 minutes. Place sweet peppers around chicken. Reduce oven temp to 350 and bake until cooked through, about 30 minutes more. Let stand for 10 minutes before serving. Garnish with thyme and reserved fennel fronds.

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