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I loved this so much and it was far superior to a similar NY Times recipe for chicken thighs and fennel. I added a splash of white wine and the juice from half of an orange in the last ten minutes of cooking because I wanted lots to drizzle over the millet I served on the side. Excited to have this in rotation!
I just made this dish. I let the chicken marinate for about two hours in the fridge, but the chicken still came out a bit bland. Also, the fennel and oranges came out tasting a little bitter. Does anyone have an idea of where I went wrong? I’m new to cooking and I’m trying to learn as I go! I would love to try this recipe again because oranges and fennel are two of my favorite flavors!
Sorry the chicken came out bland! That’s often a sign that your palate is trained for more salt. The fennel should have been sweet, so maybe you got a bad batch? As far as the orange, I like the mellow bitterness of the peel, but some people prefer to eat around that. I hope this helps!
Really easy and delicous, full of flavor!!! I did it with chicken breasts as I did not had thighs.
How or could I incorporate the fennel seasoning in place of the plant?
Hi, JMR! Emma here, managing editor. Fennel seasoning is quite different than the vegetable and is used in different ways, so using it in this recipe isn’t a direct swap. This said, I think you could add some fennel flavor by sauteing a half teaspoon of fennel seeds in some of the olive oil and then using that to coat the chicken. Instead of the fennel veggie, you could cook the chicken on top of another vegetable that has roughly the same cooking time, like wedges of onion or cauliflower florets. Good luck!
I made this recipe tonight, using boneless, skinless chicken breasts. It was absolutely delicious and the chicken breasts were not dry. It also made for a pretty presentation on my taupe colored dishes –white chicken, with the orange slices. The fennel was phenomenal! Highly recommend. This is also a great dish to serve to company!
Made this dish last night. Fabulous!
Made this for dinner tonight but had to change it up just a bit. Used herbs d province in stead of thyme and blood orange instead of regular but the results were very tasty. Will make this again as the family liked it a lot.
I love fennel & oranges, so I will definitely be making this soon! Sounds so quick & easy; it’s beautiful, too.
This looks and sounds great! Will be giving it a try soon.
Bland! And once the bones are removed there is about 3 oz of chicken which really isn’t a portion.
Made this tonight. Chicken was good and tasty but there was no juice and the quartered (2x) fennel and oranges (over 1/4″ slices) were waaaaaay too caramelized. Hardly any fennel to put on the plate. Methinks turning down the oven to 425 once you put the chicken in would help. Also, adding some juice of another orange (1/4 cup) and a Tbsp of water in the pan would allow the fennel and oranges to simmer in juice making a tasty sauce. Yes, I’ll make it again with the above modifications.
Jacquie: 1.5 pounds is 24 ounces to start. Dividing by 4 servings yields 8 ounces per serving. Giving a generous estimate, skin is about an ounce, a thigh bone is about an ounce per thigh… maybe. Your yield is 5 oz meat, 6 oz tops. Shrinkage I’ll go another .5 ounces. Nowhere near 3 ounces you claim. A digital food scale and a cooking thermometer might be a good investment.