Spicy Lemon-Garlic Chicken Maryland with Fennel and Red Onion
A Zesty and Fiery Mediterranean Feast
Ignite your taste buds with this Spicy Lemon-Garlic Chicken Maryland with Fennel and Red Onion, a bold Mediterranean-inspired dish. Juicy chicken, fragrant fennel, crisp broccoli, and a kick of chili create a perfect balance of heat and zest. Ideal for spice lovers and those craving a vibrant meal, this dish pairs wonderfully with mashed potatoes or a light salad. Adjust the chili powder to dial up or down the heat!
Delicious Spicy Lemon-Garlic Chicken Maryland ready to serve!
Prep Time
Cook Time
Total Time
Servings
4
4
Ingredients
- 4 Chicken Maryland pieces
- 1 fennel bulb, thinly sliced (0.635 cm)
- 1 red onion, sliced into rings
- 1 head of broccoli, cut into small florets
- 4 garlic cloves, sliced
- 2 lemons (1 zested and juiced, 1 cut into wedges)
- 3 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp chili powder (adjust to taste)
- 1 tsp dried thyme
- 1/2 tsp turmeric
- Salt and black pepper, to taste
- Optional: Fresh corriander, chopped (for garnish)
Instructions
- Preheat Oven: Preheat to 375°F (190°C).
- Make Marinade: In a bowl, combine 3 tbsp olive oil, lemon zest, juice of 1 lemon, coriander, chili powder, thyme, turmeric, sliced garlic, 1 tsp salt, and 1/2 tsp black pepper.
- Coat Chicken: Pat Chicken Maryland pieces dry. Rub half the marinade over the chicken, getting some under the skin. Let sit for 10 minutes.
- Prep Fennel and Onion: In a large baking dish, toss fennel slices and red onion rings with half the remaining marinade (reserve the rest for broccoli). Spread evenly.
- Start Baking: Place chicken skin-side up on the vegetables. Tuck lemon wedges around the dish. Bake for 15 minutes.
- Add Broccoli: Toss broccoli florets with the reserved marinade. Remove the dish from the oven, add broccoli, and gently stir among the vegetables. Return to the oven.
- Finish Baking: Bake for another 30–35 minutes, until the chicken reaches 165°F (75°C) and the skin is crispy. Stir vegetables halfway through if needed. Broil for 2–3 minutes at the end for extra crispy skin if desired.
- Serve: Rest chicken for 5 minutes. Garnish with corriander if using. Serve with roasted vegetables and lemon wedges.
Notes
- Pantry Staples: Add a drizzle of honey to the marinade for sweet-spicy balance.
- Spice Variations: Replace chili powder with cayenne or paprika for different heat levels.
- Serving Suggestion: Serve with mashed potatoes or a green salad.
