Photo of Roast chicken with fennel and chili rub by WW

Roast chicken with fennel and chili rub

Points® value
Total Time
50 min
15 min
35 min
This delicious, flavourful meal comes together in less than an hour, and you're able to cook both the veggies and the chicken at the same time in the oven. While the fennel bulbs and baby carrots roast on one pan, the chicken, which has been rubbed with lemon zest, fennel seeds, red pepper flakes, black pepper, and a little salt, is cooked alongside some sliced zucchini on the second pan. You'll be pleasantly surprised by how easily this impressive-looking dinner entrée comes together, and you can scale it up if you're serving it to a crowd for a dinner party.


Uncooked fennel bulb

2 medium, cut into wedges

Baby carrots

12 medium

Extra virgin olive oil

1 tbsp(s), divided

Lemon zest

2 tsp(s), finely grated

Fennel seed

1 tsp(s), crushed

Crushed red pepper flakes

¼ tsp(s), or to taste

Black pepper

¼ tsp(s)

Kosher salt

1 pinch(es)

Uncooked boneless skinless chicken breast

1¼ pound(s), four 5 oz pieces


2 medium, cut into short strips


½ wedge(s), cut into 4 wedges


  1. Preheat oven to 400°F. Line 2 baking pans with parchment paper.
  2. Place fennel and carrots on one prepared pan; drizzle with 2 tsp oil. Bake until golden and tender, 30–35 minutes.
  3. Meanwhile, combine lemon zest, fennel seeds, red pepper flakes, black pepper, and a pinch of salt in a small bowl; rub evenly over chicken.
  4. Heat remaining 1 tsp oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 2 minutes per side. Place chicken on one side of remaining prepared pan and place zucchini on other side. Bake for last 10–12 minutes of cooking time of fennel and carrots, or until chicken is cooked through and vegetables are tender. Serve chicken with roasted vegetables and lemon wedges.
  5. Serving size: 1 chicken breast and about 1 cup vegetables


This recipe is originally from WW Australia and is reprinted here with permission.