This One-Pan Roasted Chicken with Fennel recipe is a simple and comforting way to feed your family and friends. Chicken thighs roasted with blood orange slices and fennel bulbs is not only delicious but also visually impressive.
2 1/2poundschicken thighsbone-in (you can leave the skin on or take it off - both would work)
2medium fennel bulbswashed and cut into 6 equal wedges
3orangessliced horizontally into 1/4 inch slices - feel free to use different kinds of oranges (Cara Cara, Navel, Blood Orange would all work)
1tablespoonfresh thyme leaveschopped finely
1-tablespoonfennel fronds – as garnish
To make the marinade:
Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, garlic, salt and pepper in a large mixing bowl.
Pat-dry chicken thighs with paper towels.
Add the chicken thighs, fennel wedges, orange slices, thyme, and fennel seeds into the mixture. Stir well. Cover it with plastic wrap and let it marinate at least for 2 hours or overnight.
Pre-heat the oven to 475 F Degrees. Place the chicken thighs (skin side facing up), in a single layer, into a large ovenproof glass pan (I used a 11”X15” Pyrex).
Distribute all the fennel wedges and orange slices equally around the chicken thighs.
Pour the marinade juices over it. Place it in the oven, and roast for 40-45 minutes or until chicken thighs are fully cooked.
Transfer the chicken thighs, fennel wedges, and orange slices into a serving plate. Cover with aluminum foil to keep warm. Set aside.
Drain the juices through a strainer and transfer them 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, 6-8 minutes.
When ready to serve, place chicken on the plate, garnish with roasted fennel and orange slices, pour the sauce over the chicken, and garnish it with fennel fronds.