I love this baked lemon pepper chicken recipe because it’s so simple and ... This one-pan chicken only requires a few simple steps. In an oven-proof skillet, heat olive oil over medium-high ...

Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...

add the lemon wedges and garlic cloves into the pan and season, to taste, with salt and freshly ground black pepper. Transfer to the oven to roast for 10-12 minutes, or until the chicken is golden ...

Bake the chicken thighs for about 25 minutes, until they're golden and crispy, turning halfway through. Drain on paper towels and serve with lemon wedges.

Flip the chicken breast-side up again and press down firmly on the breast bone to flatten it out. Mix together the salt, peppercorns, herbs, paprika and lemon zest ... in the hot oven and reduce ...