Roasted Orange Chicken Thighs With Artichoke And Fennel

Name: Orange and Fennel Chicken Thighs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 teaspoons toasted fennel seed, ground; 2 oranges, zested then cut into 1/3 inch slices; 2 tablespoons Dijon mustard; 3 tablespoons olive oil, divided; 6 bone-in, skin-on chicken thighs, about 3 pounds; 2 teaspoons kosher salt, divided; 2 fennel, trimmed and sliced into 1/3 inch rings; 3 shallots, peeled and sliced 1/3 inch; 1 (18.34 ounce) jar artichoke hearts, drained and halved (tag fratepietro); 3/4 cup freshly squeezed orange juice

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15 MINPrep Time

45 MINCook Time

4 to 6Servings

by Giadzy

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You can’t go wrong with sweet and savory tender chicken thighs that have a side dish built right in. Crisp fennel, sweet orange and hearty Roman artichokes are the backbone of this delicious chicken that roasts until it’s golden brown and juicy in the oven.

Roasted Orange Chicken Thighs With Artichoke And Fennel

Orange and Fennel Chicken Thighs

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Calories

850

Author:

Giadzy

Ingredients

2 teaspoons toasted fennel seed, ground
2 oranges, zested then cut into 1/3 inch slices
2 tablespoons Dijon mustard
3 tablespoons olive oil, divided

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6 bone-in, skin-on chicken thighs, about 3 pounds
2 teaspoons kosher salt, divided
2 fennel, trimmed and sliced into 1/3 inch rings
3 shallots, peeled and sliced 1/3 inch
1 (18.34 ounce) jar artichoke hearts, drained and halved (tag fratepietro)

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3/4 cup freshly squeezed orange juice

Instructions

Preheat the oven to 450 degrees F.
In a large bowl combine the fennel seeds, orange zest from the 2 oranges, Dijon mustard and 1 tablespoons olive oil. Mix to combine. Add the chicken thighs to the bowl and season with
1 1/2 teaspoons salt. Mix well to combine and coat the chicken in the rub. Set aside.
To a large braiser or baking dish, layer the sliced oranges, fennel, and shallots. Season with 1/2 teaspoon salt and drizzle with 1 tablespoon olive oil. Sprinkle the artichoke halves over the top and pour the orange juice over the whole thing. Nestle the chicken pieces on top and drizzle with the remaining tablespoon olive oil. Bake until deep golden brown and cooked through, basting half way through, 40 to 50 minutes. Allow the dish to rest for 10 minutes before serving with the oranges, vegetables and juices.