Sicilian-Style Oven Roasted Chicken Thighs with Citrus, Fennel and olives

Back

Sicilian-Style Oven Roasted Chicken Thighs with Citrus, Fennel and olives

A citrussy one-pan dish, with pop and bite from roasted olives and fennel, that’s simple to prepare and low on washing up. This is lovely served with a zesty rocket and parmesan salad, or if you prefer, a side of herbed couscous to soak up all the cooking juices, which will help fill up the kids, too. Start this recipe at least 2 hours ahead to marinate the chicken.

Time 2 hours +

Serves 4

Ingredients

  • 4-6 chicken thighs, bone-in and skin on
  • 2 large fennel bulbs, thickly sliced, fronds reserved for garnish
  • 2-3 citrus fruits (a mix of orange and blood orange if possible), cut into rounds
  • 3-4 thyme sprigs
  • ½ cup pitted black olives

Marinade

  • ¼ cup white wine or chicken stock
  • ⅓ cup olive oil
  • Juice of ½ orange
  • 2 tsp Dijon mustard
  • 2 tsp brown sugar
  • 2 garlic cloves, very finely chopped
  • 1 tsp fennel seeds

Method:

1. For the marinade, add all ingredients to a large bowl along with a large pinch of salt and a good grind of pepper, and stir to combine.

2. Add the chicken, fennel, citrus and thyme to the marinade and mix well to ensure all the chicken pieces are well coated. Cover and refrigerate for at least 2 hours, or overnight to marinate.

3. Preheat the oven to 180C (fan-forced). Transfer the chicken, fennel, citrus and marinade to a flameproof roasting tin, making sure the chicken is skin up and evenly dispersed in a single layer. Scatter in the black olives and season with cracked pepper again.

4. Bake for 45 minutes, until the chicken is cooked through (the juices will run clear when a thigh is pierced with a skewer). Baste the chicken with its cooking juices – the sauce should be glistening and jammy; if not, remove the chicken, place the roasting tin onto the stove and cook on medium-low heat for up to 5 minutes to reduce as needed.

5. Transfer the chicken to a platter, garnish with the roasted fennel and citrus, then pour the luscious sauce over the top and serve topped with fennel fronds.

Recipe by Simone Agostino for The Good Grocer Taste of Home