Name: Roasted Chicken Thighs with Fennel and Orange
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 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 -; 2 teaspoons kosher salt, 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) -

Roasted Chicken Thighs with Fennel and Orange

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Chicken Thighs with Fennel and Orange

1. 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds) -

2. 2 bulbs fennel (about the size of your fist) -

3. 3 tablespoons olive oil, divided -

4. 2 teaspoons kosher salt, divided -

5. 1/2 teaspoon ground black pepper, divided -

6. 1 navel orange, scrubbed clean and sliced into quarter-inch rounds -

7. 2 cloves garlic, grated with a microplane or finely minced -

8. 2 teaspoons roughly chopped fresh thyme leaves, plus 6 whole sprigs (optional) -

How to cook deliciously - Roasted Chicken Thighs with Fennel and Orange

1. Stage

Preheat the oven: Preheat the oven to 450˚F.

2. Stage

Prepare the chicken: In a large bowl, combine the garlic, thyme leaves, remaining 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 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. Set aside to marinate for 5 to 10 minutes. while you prep the vegetables. You can also do this step a few hours ahead of time and refrigerate to infuse with more flavor.

3. Stage

Prepare the fennel and put in skillet: 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, 1 teaspoon salt, and 1/4 teaspoon black pepper. Evenly layer the fennel wedges in a large cast iron skillet or baking dish. Top with the orange slices.

4. Stage

Bake the chicken: Place the chicken on top of the fennel and orange slices. Scatter the thyme sprigs around, if using. Place in the oven and bake until the chicken is golden and the juices run clear when pierced and the chicken is at least 165°F in the thickest part, 35 to 45 minutes. Serve the fennel, on or two orange slices, and chicken over rice (or another grain) and spoon any pan juices over top.