Chicken and Fennel Bake with Orange and Olives
This Chicken and Fennel Bake with Orange and Olives is a vibrant and flavor-packed dish that infuses the succulence of chicken with the aromatic fennel, tangy oranges, and salty olives, all baked to perfection.
Equipment
- Large mixing bowl
- Baking dish
- Measuring cups and spoons
- Cutting board and knife
- Garlic press
Ingredients
- 4 chicken thighs (bone-in, skin-on) approx. 1.5 lbs or 680g
- 2 fennel bulbs medium-sized, trimmed and cut into wedges, approx. 1 lb or 450g
- 1 orange sliced into rounds
- 1 cup Kalamata olives pitted, about 150g
- 3 tbsp olive oil 45ml
- 4 garlic cloves minced
- 1 tsp fennel seeds
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine olive oil, minced garlic, fennel seeds, salt, and pepper. Toss the chicken thighs in the mixture until they are well coated.
- Place the seasoned chicken thighs skin-side up in a large baking dish.
- Tuck the fennel wedges and orange slices around the chicken pieces. Scatter the Kalamata olives throughout the dish.
- Bake in the preheated oven for about 45 minutes, or until the chicken is golden brown and cooked through (reaching an internal temperature of 165°F or 74°C).
- If desired, switch the oven to broil for the last 2-3 minutes to crisp the chicken skin further.
- Remove from the oven and let it rest for a few minutes.
- Garnish with fresh parsley before serving.
Notes
For an additional citrusy flavor, zest the orange before slicing and sprinkle it over the dish before baking.
Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Reheat in the oven or microwave until warmed through.
Serve with a side of roasted potatoes or a fresh green salad for a complete meal.
If you prefer boneless chicken, adjust the cooking time accordingly, as it may cook faster.