Orange Fennel Chicken

Orange Fennel Chicken

This is a hit over and over again. Extremely easy to make. In fact my son requests this specific dish quite frequently and my daughter loves the chicken as well. The critics of this household give it two thumbs sky high. 

If you ever want to be taken serious as a cook. Pull this recipe out. Not only is it a great meal to make but it’s one of those dinners that leaves you feeling full and satisfied. At the same time uber healthy!

Don’t you love the smell of fennel in the air? Pop this in the oven and you will see what I am talking about. Nijella Lawson thank you!

Hera’s Pinch

Chicken thighs have a higher fat content which makes it a little easier to achieve the result of a juicier and tender finish in comparison to the chicken breast.

Print

With ImageWithout Image

Orange Fennel Chicken

Yield: 6

Prep time: 15 MinCook time: 1 HourInactive time: 7 MinTotal time: 1 H & 22 M

Ingredients

• 2 large fennel bulbs (2 1/4 pound)
• 7 tablespoons extra virgin oil
• +1 tablespoon to drizzle on chicken while cooking
• 2 oranges zest and juice
• 1 lemon zest and juice
• 2 teaspoons of salt
• 4 teaspoons fennel seeds
• 4 teaspoons dijon mustard
• 12 chicken thighs, skin on and bone-in

Instructions

Directions

1. Remove the fronds from the fennel, wash and pat them dry then put them in a resealable bag in the refrigerator for garnish. Cut the bulbs of the fennel into quarters and then cut each quarter, lengthwise, into 3.
2. Layer the bottom of a roasting pan making a bed of fennel.
3. Using tongs place the chicken thighs on top, skin side up.
4. For the marinade mix the oil, the orange (zest and juice) and lemon (zest and juice), salt, fennel seeds, and mustard in a small bowl or measuring cup.
5. Pour the marinade over the chicken and fennel.
6. Now you have three options, you can place the pan in the refrigerator overnight, place it for two hours in the refrigerator or put it in the oven straight away. The longer the marination, the more robust the flavor.
7. When you are ready to cook this magnificence, remove the roasting pan with your marinating chicken and fennel from the refrigerator and drizzle the chicken thighs with olive oil. Please note if you do put it in the fridge you will need to pull it out for 30 mins to get to room temp before you pop it in the oven.
8. Bake at 400℉ for 1 hour. YOU ARE GOING TO LOVE THE AROMA!!!
9. When you take the roasting pan out of the oven, let it rest for 5-7 minutes. ENJOY!