Roasted chicken with fennel and chili rub

SmartPoints® value per serving
Total Time
50 min
15 min
35 min
This easy, delicious recipe features roasted fennel and carrots, as well as chicken that's rubbed with a fennel seed, lemon zest, and red pepper flakes mixture that's both citrusy and spicy, as well as supremely satisfying. You can let the chicken and zucchini roast right when the fennel and carrots are almost finished, so you'll love the convenience of this sheet-pan dinner. If you're unable to find small chicken breasts, you can use two 10-oz. pieces that are cut through the middle to make 4 thin fillets instead. Just be sure that you reduce the oven cooking time to 8–10 minutes.


Uncooked fennel bulb(s)

2 item(s), cut into wedges

Uncooked baby carrots

12 medium

Extra virgin olive oil

1 Tbsp, divided

Fennel seeds

1 tsp, crushed

Lemon zest

2 tsp, finely grated

Crushed red pepper flakes

1 tsp, or to taste

Black pepper

¼ tsp

Kosher salt

1 pinch(es)

Uncooked boneless skinless chicken breast

20 oz, four 5-oz pieces

Uncooked zucchini

2 medium, cut into batons


½ item(s), cut into 4 wedges


  1. Preheat oven to 400°F. Line 2 baking trays with parchment paper. Place fennel and carrots on a prepared tray; drizzle with 2 tsp oil. Bake until golden and tender, 30–35 minutes.
  2. Meanwhile, combine fennel seeds, lemon zest, red pepper flakes, black pepper and pinch of salt in a small bowl. Rub chicken evenly with spice mixture. Heat remaining oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, 2 minutes per side.
  3. Transfer chicken to remaining prepared tray. Add zucchini and 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.
  4. Serving size: 1 piece chicken and about 1 cup vegetables


This recipe is originally from WW Australia.