| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 oranges (1 juiced, 1 thinly sliced)
- 3 tablespoons honey
- 3 tablespoons grainy mustard
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
- 1 bulb fennel, thinly sliced, fronds reserved
- 1 red onion, thinly sliced
- 1 pound fingerling potatoes, halved lengthwise, then crosswise if large
- 8 sprigs thyme, halved
- 1 tablespoon fennel seeds, crushed
Instructions
- Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
- Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.
Nutrition Facts
| Calories | 790 |
| Total Fat | 47 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 236 milligrams |
| Sodium | 852 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 7 grams |
| Protein | 44 grams |
| Sugar | 22 grams |
Reviews
Simple and delicious. A new family favorite.
Can this recipe be cooked on the BBQ?
Doesn’t get much easier and flavorful than this. I did make edits due to a dislike of fennel ( simply omitted it) and had no oranges so used 5 tablespoons of orange juice and a sliced large lemon to substitute. Yummy, crispy with hints of sweetness and tanginess. Red onion gave the flavor pop needed.
I liked the sauce a lot, but the 500 degrees was way too high for my oven; the chicken skin burnt before everything else was done. Also, the sauce burnt along the side. I will make again, but will put the chicken on the side of the vegetables and set the oven for 425.
I’ve made this a few times and even my chicken meh husband likes it. Very easy and flavorful.
This is amazing!!!! I only had a pack of 5 thighs but I kept the rest of the vegetables the same measurements…..great flavor!!! I wasn’t sure if the thighs would be crispy if I didn’t brown them first in a cast iron but the skin was crispy!!!! My husband hates mustard but you don’t really taste mustard, it’s more of just a tang. Will absolutely make it again!!!!
Excellent. The fennel and orange was a great combination.
Delicious!! Easy recipe. Gave me the confidence to try a new veg (fennel) and expand my menu. I love the sauce and made extra and reduced to a glaze to top the chicken after cooking. Will def add more onions and fennel next time. YUM!
I used pork tenderloin instead of chicken thighs. It was delicious! I agree the more fennel the better! Very easy to put together.
This recipe was amazing! So tasty! I found myself wanting more fennel and onions it was so good!