Orange Fennel Roast Chicken
Ingredients
- 1/4 cup avocado oil, or extra virgin olive oil + 1 Tbsp
- 1/4 cup freshly squeezed orange juice
- 2 Tbsp grainy mustard
- 2 tsp sea salt
- freshly ground black pepper
- 2 lb. chicken thighs, skin on
- 2 fresg oranges, sliced into rounds
- 6 sprigs of fresh thyme
- 2 yellow onions, peeled and cut into wedges
- 2 fennel bulbs, cut into wedges
- 2 1/2 tsp fennel seed
Instructions
- Preheat the oven to 400 degrees.
- In a mixing bowl, whisk together the oil, orange juice, mustard, salt and pepper to taste.
- Heat a large cast skillet over med-high heat. Add 1 Tbsp oil and chicken thighs skin side down. Season with sea salt and black pepper.
- Brown the chicken skin for about 2-3 minutes, then turn it on the other side.
- Add the orange slices, thyme sprigs, onion and fennel wedges, and the fennel seeds into the pan.
- Pour the orange sauce over the top of the chicken and roast in the preheated oven for about 45 minutes, until chicken is tender and fully cooked.
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