Roasted Orange Chicken with Fennel Recipe
User Reviews
4.9
32 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
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Servings
4 servings
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Calories
577 kcal
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Course
Dinner
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Cuisine
French-American Fusion
Roasted Orange Chicken with Fennel Recipe
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This One-Pan Roasted Chicken with Fennel recipe is a simple and comforting way to feed your family and friends. Chicken thighs roasted with blood orange slices and fennel bulbs is not only delicious but also visually impressive.
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Ingredients
For the Marinade:
- 1/3 cup Pernod
- 4 tablespoons olive oil
- 3 tablespoons orange juice freshly squeezed
- 3 tablespoon lemon juice freshly squeezed
- 2 tablespoons grainy mustard
- 3 tablespoons brown sugar
- 2 cloves garlic minced
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper freshly ground
For The Roasted Chicken and Fennel:
- 2 1/2 pounds chicken thighs bone-in (you can leave the skin on or take it off - both would work)
- 2 fennel bulb washed and cut into 6 equal wedges, medium
- 3 orange sliced horizontally into 1/4 inch slices - feel free to use different kinds of oranges (Cara Cara, Navel, Blood Orange would all work
- 1 tablespoon thyme chopped finely, fresh leaves
- 1 teaspoon fennel seeds
- 1- tablespoon fennel fronds as garnish
Instructions
To make the marinade:
- Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, garlic, salt and pepper in a large mixing bowl.
- Pat-dry chicken thighs with paper towels.
- Add the chicken thighs, fennel wedges, orange slices, thyme, and fennel seeds into the mixture. Stir well. Cover it with plastic wrap and let it marinate at least for 2 hours or overnight.
To Bake:
- Pre-heat the oven to 475 F Degrees. Place the chicken thighs (skin side facing up), in a single layer, into a large ovenproof glass pan (I used a 11”X15” Pyrex).
- Distribute all the fennel wedges and orange slices equally around the chicken thighs.
- Pour the marinade juices over it. Place it in the oven, and roast for 40-45 minutes or until chicken thighs are fully cooked.
- Transfer the chicken thighs, fennel wedges, and orange slices into a serving plate. Cover with aluminum foil to keep warm. Set aside.
- Drain the juices through a strainer and transfer them into a small saucepan. Bring it to a boil over medium-high heat. Then turn down the heat to low, and allow it to simmer until it is reduced to 1/3 cup, 6-8 minutes.
- When ready to serve, place chicken on the plate, garnish with roasted fennel and orange slices, pour the sauce over the chicken, and garnish it with fennel fronds.
- Serve immediately.
Nutrition Information
Show Details
Calories
577kcal
(29%)
Carbohydrates
11g
(4%)
Protein
41g
(82%)
Fat
41g
(63%)
Saturated Fat
11g
(55%)
Cholesterol
236mg
(79%)
Sodium
1495mg
(62%)
Potassium
1009mg
(21%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
428IU
(9%)
Vitamin C
17mg
(19%)
Calcium
100mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 11g | 4% |
| Protein | 41g | 82% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 236mg | 79% |
| Sodium | 1495mg | 62% |
| Potassium | 1009mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 17mg | 19% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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