Oven Roasted Orange Chicken with Fennel

Oven Roasted Orange Chicken with Fennel

from foolproofliving.com

1/3 cup Pernod (I used white wine)

4 T. olive oil

3 T. orange juice, freshly squeezed

3 T. lemon juice, freshly squeezed

2 T. grainy mustard

3 T. brown sugar

2 t. salt

1 1/2 t. freshly ground black pepper

1 1/2 lb. chicken thighs, bone-in (I used two large chicken breasts)

2 medium fennel bulbs, washed and cut into 6 equal wedges

3 oranges, sliced horizontally into 1/4 inch slices

1 T. fresh thyme leaves, chopped finely

3 t. fennel seeds

1 T fennel fronds, as garnish (or thyme branches)


  1. Mix Pernod (or white wine), olive oil, orange juice, lemon juice, mustard, brown sugar, salt and pepper in a large mixing bowl.
  2. Pat-dry chicken thighs (or breasts) with paper towel.
  3. Add the chicken pieces, fennel wedges, orange slices, thyme, and fennel seeds into the mixture. Stir well.
  4. Cover it with plastic wrap and let it marinade at least for 2 hours or overnight.
  5. 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 marinate juices over it.
  6. Place it in the oven, and roast for 40-45 minutes.
  7. Transfer the chicken thighs, fennel wedges, and orange slices into a serving plate. Cover with aluminum foil to keep warm. Set aside.
  8. Pour the juices 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 ⅓ cup.
  9. Pour over the sauce over the chicken. Garnish it with fennel fronds or thyme branches.