Roasted Chicken With Fennel and Peaches

By Nargisse Benkabbou

Published June 10, 2026

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
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This sheet-pan meal brings together savory spices and ripe summer fruit in a way that feels both unexpected and deeply comforting. Chicken thighs roast until golden alongside fennel that softens and caramelizes, while peach wedges, added toward the end of the cooking, develop a jammy finish under the heat. A touch of honey, a splash of vinegar and Moroccan-inspired spices bring warmth and balance, with minimal prep and maximum reward. This recipe is flexible when it comes to fruit: Try swapping in nectarines or plums, depending on what’s available. Cooked entirely on a sheet pan and finished under the broiler for extra char, this unfussy, generous meal is just right for laid-back summer dinners. Serve it with couscous, bulgur or crusty bread to soak up the juices.

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Ingredients

Yield:4 to 6 servings

  • 2 ½ pounds bone-in, skin-on chicken thighs (about 6 or 7) 

  • Fine sea salt

  • ⅓ cup vegetable or chicken stock, or water 

  • 3 tablespoons olive oil, plus more for drizzling

  • 3 tablespoons white vinegar 

  • 3 garlic cloves, minced or crushed through a press

  • 1 tablespoon honey, plus more for drizzling 

  • 1 teaspoon ground coriander

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cumin

  • 2 large fennel bulbs, trimmed, halved lengthwise and cut into 1-inch wedges 

  • 2 large peaches, cut into ½-inch wedges

  • Roughly chopped cilantro (optional), for garnish

  • Couscous, bulgur or crusty bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

20 grams carbs; 185 milligrams cholesterol; 565 calories; 18 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 39 grams fat; 5 grams fiber; 877 milligrams sodium; 34 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Season the chicken pieces all over with ¾ teaspoon salt; set aside. 

  2. Step 2

    Make the marinade: In a medium bowl, combine the stock, olive oil, vinegar, garlic, honey, coriander, turmeric, ginger, cumin and ¾ teaspoon salt; stir to mix.

  3. Step 3

    Add the fennel and the chicken to a large sheet pan and pour the marinade all over. Use your hands or two large spoons to toss to coat, making sure the chicken and fennel pieces are fully covered with the marinade. Reserve the bowl used to mix the marinade.

  4. Step 4

    Arrange the chicken pieces skin-side up in the sheet pan. Roast for 35 minutes, until the chicken skin starts to brown and the fennel softens.

  5. Step 5

    Meanwhile, add the peaches to the bowl you used for the marinade, lightly drizzle with olive oil and honey, sprinkle with a generous pinch of salt and toss to coat.

  6. Step 6

    Remove the baking sheet from the oven. Arrange the peach wedges around and on top of the chicken and fennel. Roast for 10 minutes, until the chicken is fully golden and cooked through, and the fennel and peaches start to caramelize. (For extra color and char, set the oven to broil on high heat and, if needed, move the chicken to an upper rack. Broil for 3 to 5 minutes, until deeply caramelized, keeping a close eye to prevent burning.)

  7. Step 7

    Garnish with cilantro, if desired. Serve warm with couscous, bulgur or crusty bread.

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    Maaike

    Here in Belgium, fennel and peaches aren't quite at their seasonal best yet, but this dish was absolutely delicious all the same. Surprisingly easy to make, and flavor-wise, an impressive return on time and effort. I served it alongside couscous with raisins, dried apricots, and ras el hanout: even my three-year-old cleaned her plate, which says it all. Next time I might try finishing it with a dollop of Greek yogurt, a squeeze of lime, and some of the fennel fronds I now discarded.

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