Roast Chicken with Oranges and Fennel

 

This one checks all the boxes, super tasty, relatively easy, warms up the kitchen, and takes advantage of the Minneola orange season that just started…although naval oranges, clementines, or tangerines would all be fine.

For the marinade, mix together 4 tablespoons of olive oil, the juice from two oranges, 2 rounded tablespoons of Dijon mustard, 3 tablespoons of brown sugar, three teaspoons of kosher salt, a teaspoon of black pepper, and if you like it hot, a few generous shakes of chili flakes or Harissa spice. Set aside.

In a large glass dish combine 8 bone-in chicken thighs, three unpeeled oranges in quarter inch slices, and two trimmed fennel heads cut into small wedges. Pour the marinade over the top and mix together using your hands to coat well. Put in the fridge for at least 30 minutes, and up to 12 hours.

When you’re ready to go, preheat your oven to 425 and transfer the chicken, oranges, fennel, and all the marinade to a large roasting pan making sure the thighs are skin side up. Roast for 35 minutes or until the chicken is cooked through, serve with lots of sauce over the top.