Skillet-Roasted Chicken with Peppers and Garlic
Serves: 4 to 6 servings
  • 2 fennel bulbs, sliced ½ inch thick fronds reserved
  • 5 tablespoons olive oil, divided
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 3 teaspoons fresh thyme leaves
  • 2 teaspoons ground black pepper
  • 1 (4-pound) whole chicken, giblet removed
  • 1 head garlic, halved crosswise
  • 1 (6-ounce) 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 tablespoon oil, and sprinkle with 1 teaspoon salt.
  3. In a small bowl, stir together 3 tablespoons oil, thyme, black pepper, and remaining 1 tablespoon 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 tablespoon oil onto garlic.
  4. Bake for 30 minutes. Place sweet peppers around chicken. Reduce oven temperature to 350°, and bake until an instant-read thermometer inserted in thickest portion of chicken thigh registers 160°, about 30 minutes more. Let stand for 10 minutes before serving. Garnish with thyme and reserved fennel fronds, if desired.
Recipe by Paula Deen Magazine at