Roasted Chicken Thighs with Fennel and Orange

  • Ready in 55m

  • Serves 4

  • 466 calories

  • 14.19g carbs

Roasted Chicken Thighs with Fennel and Orange is a main course that serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 467 calories, 25g of protein, and 35g of fat per serving. For $1.47 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Many people made this recipe, and 108 would say it hit the spot. If you have skin-on chicken thighs, kosher salt, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes. It is brought to you by Simply Recipes.

8 ingredients

  1. 2 lb bone-in skin-on chicken thighs
  2. 2 fennel bulbs
  3. 3 tbsps olive oil
  4. 2 tsps kosher salt
  5. 1/2 tsps ground pepper
  6. 1 navel orange
  7. 2 cloves garlic
  8. 2 tsps thyme leaves

Instructions

  1. Preheat the oven to 450˚F.
  2. the chicken: In a large bowl, combine the garlic, thyme leaves, remaining 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Remove any excess moisture from the chicken by patting it dry with paper towel and add the chicken thighs. Toss to coat evenly, using your hands to massage the garlic-thyme mixture into the chicken.
  4. Set aside to marinate for 5 to 10 minutes. while you prep the vegetables. You can also do this step a few hours ahead of time and refrigerate to infuse with more flavor.
  5. Prepare the fennel and put in skillet: Trim the stalks to just get the bulb; remove the outermost layers (which tend to be dry and scuffed up).
  6. Cut each bulb into 8 wedges. Toss the fennel wedges with 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  7. Evenly layer the fennel wedges in a large cast iron skillet or baking dish. Top with the orange slices.
Roasted Chicken Thighs with Fennel and Orange

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