Roasted chicken with fennel and peaches

This sheet-pan meal brings together savory spices and ripe summer fruit in a way that feels both unexpected and deeply comforting. Chicken thighs roast until golden alongside fennel that softens and caramelizes, while peach wedges, added toward the end of the cooking, develop a jammy finish under the heat. A touch of honey, a splash of vinegar and Moroccan-inspired spices bring warmth and balance, with minimal prep and maximum reward. This recipe is flexible when it comes to fruit: Try swapping in nectarines or plums, depending on what's available. Cooked entirely on a sheet pan and finished under the broiler for extra char, this unfussy, generous meal is just right for laid-back summer dinners. Serve it with couscous, bulgur or crusty bread to soak up the juices.