Oven-Roasted Orange Chicken with Fennel

The key to this dish is to not be scared to let that chicken brown so the skin is nice and crispy.

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Serving Size: 4-6 servings

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Oven-Roasted Orange Chicken with Fennel

Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M

Ingredients

• 1/3 cup Pernod
• 4 tablespoons olive oil
• 3 tablespoons orange juice, freshly squeezed
• 3 tablespoons lemon juice, freshly squeezed
• 2 tablespoons grainy mustard
• 3 tablespoons brown sugar
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper, freshly ground
• 2 1/2 lb. chicken thighs, bone-in
• 2 medium fennel bulbs, washed and cut into 6 equal wedges
• 3 oranges, sliced horizontally into 1/4" slices
• 1 tablespoon fresh thyme leaves, chopped finely
• 3 teaspoons fennel seeds
• 1 tablespoon fennel fronds, as garnish

Instructions

1. Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, salt and pepper in a large mixing bowl.
2. Pat-dry the chicken thighs with a paper towel.
3. Add the chicken thighs, fennel wedges, orange slices, thyme and fennel seeds into the mixture. Stir well.
4. Cover the chicken with plastic wrap and let marinate for at least 2 hours, up to 12 hours.
5. Pre-heat oven to 475°F. Place the chicken thighs (skin side facing up) in a single layer, into a large ovenproof glass pan ( e.g.11x15” Pyrex). Distribute all the fennel wedges and orange slices equally around the chicken thighs. Pour the marinade juices over it.
6. Place the chicken in the oven, and roast for 40-45 minutes.
7. Transfer the chicken thighs, fennel wedges and orange slices onto a serving plate. Cover with aluminum foil to keep warm. Set aside.
8. Pour the juices 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.
9. Pour the sauce over the chicken. Garnish with fennel fronds.
10. Serve.

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