Roasted Chicken Thighs with Fennel and Orange

Need a gluten free, dairy free, paleolithic, and primal main course? Roasted Chicken Thighs with Fennel and Orange could be an amazing recipe to try. For $1.47 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 35g of fat, and a total of 467 calories. This recipe serves 4. This recipe is liked by 108 foodies and cooks. This recipe from Simply Recipes requires bone-in skin-on chicken thighs, fennel bulbs, navel orange, and thyme leaves. From preparation to the plate, this recipe takes about 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is good. Try Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers, Vanilla Balsamic Roasted Chicken Thighs with Cara Caran Orange Sauce #VanillaWeek, and Slow-Baked Chicken Thighs with Tomato, Fennel, and Lemon for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Preheat the oven to 450F. 2 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. 2 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. 3 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 165F 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.

 

Step by step:

1. 1 Preheat the oven to 450F.

2. 2 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.

3. 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.

4. 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.

5. 2 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).

6. Cut each bulb into 8 wedges. Toss the fennel wedges with 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.

7. Evenly layer the fennel wedges in a large cast iron skillet or baking dish. Top with the orange slices.

8. 3

Bake the chicken

1. Place the chicken on top of the fennel and orange slices. Scatter the thyme sprigs around, if using.

2. Place in the oven and bake until the chicken is golden and the juices run clear when pierced and the chicken is at least 165F in the thickest part, 35 to 45 minutes.

3. Serve the fennel, on or two orange slices, and chicken over rice (or another grain) and spoon any pan juices over top.

Nutrition Information:

covered percent of daily need