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Roasted Chicken Thighs with Fennel and Orange
Roasted Chicken Thighs with Fennel and Orange
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Bright flavors of roast chicken, fennel, and orange create a tasty one-pan dish. Pair with rice, farro, quinoa, or barley for a simple and delightful meal.
Ingredients:
  • 2 teaspoons kosher salt, divided
  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
  • 2 bulbs fennel (about the size of your fist)
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 navel orange, scrubbed clean and sliced into quarter-inch rounds
  • 2 cloves garlic, grated with a microplane or finely minced
  • 2 teaspoons roughly chopped fresh thyme leaves, plus 6 whole sprigs (optional)
Instructions:
  • Preheat the oven to a toasty 450˚F.
  • Combine minced garlic, thyme leaves, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Pat dry chicken thighs, then add to the bowl. Massage the garlic-thyme mixture into the chicken, ensuring an even coating. Let it marinate for 5 to 10 minutes or refrigerate for more flavor.
  • Prep the fennel by trimming the stalks and cutting each bulb into 8 wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Layer in a skillet and top with orange slices.
  • For baking the chicken, arrange it over the fennel and orange slices, and add thyme sprigs if desired. Bake in the oven until the chicken is golden and reaches an internal temperature of at least 165°F, about 35 to 45 minutes. Serve the chicken, fennel, orange slices, and pan juices over rice or your preferred grain.

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