One Pan Chicken Bake with Fennel and Orange
(Serves 4)
INGREDIENTS
- 2 medium fennel bulbs, trimmed and cut lengthways into thick wedges (reserve a few fennel fronds to serve)
- 4 fresh thyme sprigs
- 3 garlic cloves, finely chopped
- 2 ½ tbsp extra virgin olive oil
- Sea salt flakes and freshly ground black pepper
- 8 bone-in, skin-on chicken thigh cutlets from Parkmore Poultry & Game
- 200ml dry white wine
- 1/4 cup fresh orange juice
- 2 tsp honey
- 1 plump orange, thickly sliced (see note)
- Steamed brown rice, to serve
Method
- Preheat oven to 200°C fan-forced. Place the fennel, thyme and garlic into a large non-stick roasting pan. Drizzle with 1 ½ tbsp oil and season pepper. Toss to coat. Set aside.
- Season the chicken with salt and pepper. Heat remaining 1 tbsp oil in a large frying pan over medium- high heat. Brown the chicken, in batches, on both sides until deep golden. Arrange the chicken, skin-side up, in the roasting pan.
- Pour the wine into the frying pan and stir, scaping the pan, over medium-high heat until reduced by half. Stir in the orange juice and honey. Pour the mixture over the chicken.
- Arrange orange slices in the pan. Roast for 45 minutes or until the chicken is cooked through and the fennel is tender. Scatter with a few reserved fresh fennel fronds. Serve with steamed brown rice.
- Serve!