This roast chicken recipe is all about juicy, golden chicken thighs coated in a lush orange marinade and baked on tender potatoes and fennel. It’s a fun little spin on the classic Greek chicken and potatoes and perfect for late-winter, early-spring when oranges and fennel are in season.
Equipment
Here’s everything you need to make orange roasted chicken thighs at home:
- cutting board
- chef’s knife
- 9″ x 13″ baking dish
- jar or small bowl
Get the full ingredients list and instructions below!
Orange Roasted Chicken with Fennel and Potatoes
2-4
servings1
hourIngredients
2 medium yellow potatoes
1 small fennel bulb
4 bone-in, skin-on chicken thighs
1 blood orange (cara cara or naval will also work!)
1/4 tsp fennel seeds
3 garlic cloves
1/2 tbsp dijon
6 tbsp olive oil
Salt (I'm using Diamond Crystal Kosher)
Optional: parsley for serving
Directions
Preheat the oven to 425°F.
While the oven heats, cut your vegetables. First, scrub 2 medium potatoes well with a brush to remove any dirt. Then slice into wedges. Next, cut 1 small fennel bulb into planks. Finally, roughly chop 3 garlic cloves. Set aside.
In a 9" x 13" baking dish add your potatoes and fennel planks. Top with 6 thin slices of blood orange, 1/4 tsp fennel seeds and a pinch of salt. Save the rest of the blood orange for later!
Using a paper towel, pat dry 4 chicken thighs and place on top of the orange slices. Season generously with salt.
In a jar, or small bowl, add the juice of 1/2 a blood orange (about 2 tbsp), 6 tbsp olive oil, chopped garlic and a generous pinch of salt. Shake, or mix, until emulsified.
Pour the orange marinade over the chicken thighs. Then fill the jar, or bowl, with 2 tbsp water and shake, or mix, again. Pour the water mixture around the sides of the dish, avoiding the chicken and aiming for the veggies resting at the bottom. If you have some butter laying around, you can add a few cubes to the tray, but it's not necessary.
Bake for 25 minutes at 425°F, or until the skin looks dry and is just starting to brown. Turn the oven to 400°F and bake for another 25 minutes, or until the chicken skin is golden and crispy, with an internal temperature of 160-165°F, and the potatoes are fork tender. If the chicken finishes before the potatoes are ready, remove the chicken, place the tray back in the oven, and continue cooking, while the chicken rests.
Serve with chopped parsley and enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
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