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Easy Orange Fennel Chicken Thighs

Easy Orange Fennel Chicken Thighs

Juicy chicken thighs roast with sweet orange, toasty fennel, and a glossy pan sauce. Weeknight-easy, dinner-party good.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2.25 lb bone-in, skin-on chicken thighs about 6–8 pieces
  • 1.25 tsp kosher salt
  • 0.75 tsp black pepper freshly ground
  • 1.25 tsp fennel seeds lightly crushed
  • 2.5 tbsp olive oil
  • 3 cup thinly sliced fresh fennel from about 1 large bulb
  • 2 tsp minced garlic
  • 0.75 cup fresh orange juice from 2–3 oranges
  • 1.5 tsp orange zest finely grated
  • 0.5 cup low-sodium chicken broth
  • 1.5 tbsp honey
  • 1.25 tbsp Dijon mustard
  • 0.25 tsp red pepper flakes optional heat
  • 2 tsp fresh thyme leaves chopped
  • 1 tbsp unsalted butter for finishing the sauce
  • 0.5 cup thin orange slices optional garnish

Instructions

Preparation Steps

  • Heat oven to 425°F. Pat chicken dry, then season with salt, pepper, and half the crushed fennel seed.
  • Warm olive oil in a large oven-safe skillet over medium-high. Sear chicken skin-side down until deeply golden, 6–8 minutes. Flip and cook 2 minutes more. Transfer to a plate.
  • Add sliced fennel to the skillet. Cook, stirring, until lightly caramelized, 4–5 minutes. Stir in garlic and remaining fennel seed; cook 30 seconds.
  • Whisk orange juice, broth, honey, Dijon, zest, red pepper flakes, and thyme. Pour into the pan and scrape up browned bits.
  • Nestle chicken on top, skin-side up. Tuck in orange slices if using. Transfer skillet to the oven.
  • Roast until chicken is cooked through and registers 175°F, 20–25 minutes, and sauce slightly thickens.
  • Return skillet to stovetop over low heat. Swirl in butter until glossy. Rest 5 minutes, then spoon sauce over chicken to serve.

Notes

Swap thyme for rosemary, or add a splash of white wine with the broth for extra depth. Serve over couscous or creamy polenta to catch the sauce. Leftovers keep well refrigerated up to 3 days; rewarm gently so the sauce stays silky.
This recipe is an original creation inspired by classic Easy Orange Fennel Chicken Thighs flavors. All ingredient ratios and instructions are independently developed.