No ImageRoasted Chicken Thighs with Fennel and Orange

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  1. adf

    Made it with lemon in a glass casserole, because that’s what we had, and it was still great! Chicken skin became crispy, and the fennel was awesome. Salted the fennel and chicken generously, and put pepper over the top of everything. Had to cook for about 50 min to get to safe temperature. Served with crusty bread. Even the toddler loved it.


  2. Gina Tolentino

    lovely taste


  3. Stephanie

    Made this for dinner tonight. Used boneless skinless chicken thighs. Served over cauliflower rice. Tasty, easy weeknight dinner. Loved the fennel—smelled more fennelly while it was cooking in the oven than what it ended up tasting like.


  4. CG

    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!


  5. JL

    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!


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