Roasted Chicken Thighs with Fennel and Orange Recipe

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Erika Published: February 22, 2021 Modified: May 31, 2021

How To Make Roasted Chicken Thighs with Fennel and Orange

Roasted chicken gets a herby and citrusy kick with this one-pot recipe. The delicate flavors of the fennel are livened up by the orange and the garlic.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes

Serves:

Ingredients

  • 4chicken thighs,(about 1½ lb), bone in skin on
  • 2bulbs fennel,(about the size of a fist)
  • 3tbspolive oil,divided
  • 2tspkosher salt,divided
  • ½tspground black pepper,divided
  • 1navel orange,scrubbed clean and sliced into quarter inch rounds
  • 2clovesgarlic,grated with a microplane or finely minced
  • 2tspfresh thyme leaves,roughly chopped, plus 6 whole sprigs, optional

Instructions

  1. Preheat the oven to 450 degrees F.

  2. In a large bowl, combine the garlic, thyme leaves, remaining 2 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper. Remove any excess moisture from the chicken by patting it dry with paper towel and add the chicken thighs. Toss to coat evenly, using your hands to massage the garlic-thyme mixture into the chicken.

  3. Set aside to marinate for 5 to 10 minutes. while prepping the vegetables.

  4. Trim the stalks to just get the bulb; remove the outermost layers (which tend to be dry and scuffed up). Cut each bulb into 8 wedges. Toss the fennel wedges with 1 tablespoon olive oil, salt, and black pepper.

  5. Evenly layer the fennel wedges in a large cast iron skillet or baking dish. Top with the orange slices.

  6. Place the chicken on top of the fennel and orange slices. Scatter the thyme sprigs around, if using.

  7. Place in the oven and bake for 35 to 45 minutes until the chicken is golden and the juices run clear when pierced and the chicken is at least 165 degrees F in the thickest part.

  8. Serve the fennel, on or two orange slices, and chicken over rice (or another grain) and spoon any pan juices over top.

Nutrition

  • Calories: 572.82kcal
  • Fat: 42.49g
  • Saturated Fat: 10.25g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 20.87g
  • Polyunsaturated Fat: 7.97g
  • Carbohydrates: 14.19g
  • Fiber: 4.56g
  • Sugar: 7.59g
  • Protein: 33.80g
  • Cholesterol: 189.14mg
  • Sodium: 830.92mg
  • Calcium: 91.98mg
  • Potassium: 948.70mg
  • Iron: 2.40mg
  • Vitamin A: 105.78µg
  • Vitamin C: 35.83mg
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