Roasted Chicken With Fennel and Peaches
Recipe by Nargisse Benkabbou | Total time: 1 hour 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. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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