Roasted Chicken with Fennel and Chili Rub

Total Time
50 min
15 min
35 min
If you're unable to find small chicken breasts, use two 10 oz pieces, cut through the middle to make 4 thin fillets. Reduce 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 seed

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

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.

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