Oven Roasted Chicken Thighs with Citrus, Fennel & Olives
Share
Serves 4
Preparation 10 minutes, plus marinating
Cooking time 45 minutes
Ingredients
- 4-6 chicken thighs, bone-in and skin on
- 2 large fennel, sliced reserving the fronds for garnish
- 2-3 citrus fruit, a mix of both orange and blood orange if possible, cut into rounds
- 3-4 sprigs fresh thyme
- ½ cup black pitted olives
For the marinade
- ¼ cup white wine
- 4 tbsp olive oil
- Juice of ½ orange
- 2 tsp dijon mustard
- 2 tsp brown sugar
- 2 garlic cloves, minced
- 1 tsp fennel seeds
- Sea salt
- Freshly ground black pepper
Method
Make the marinade by combining all of the ingredients into a large mixing bowl. Wash and pat-dry the chicken, then place into the marinade followed by the fennel pieces, sliced citrus and fresh thyme. Mix well to ensure all the chicken pieces are well coated, then cover and set aside in the fridge for at least 2 hours, or overnight.
Preheat the oven to 180C fan-forced. Transfer the chicken, fennel and it’s marinade into a baking dish, ensuring the chicken lands skin side up. Adjust their placements to ensure they’re evenly dispersed in a single layer. Scatter in the black olives and place the sliced oranges at random. Season with cracked pepper again, and place it into the oven to cook for 45 minutes.
After 45 minutes, carefully remove from the oven. Baste the chicken with its cooking juices – they should be glistening and jammy. If not, place the roasting pan onto the stove and cook on medium low for 5 minutes to reduce slightly.
When ready to serve, transfer the chicken to a serving plate, garnish with the roasted fennel and cooked orange slices, and pour the luscious sauce over. Decorate with fennel fronds.
This is lovely as is served with a zesty rocket salad, or with a side of herbed couscous if you prefer.