Fragrant Chicken Thighs and Fennel
Transform your dinner routine with this recipe for Fragrant Chicken Thighs and Fennel, a dish that combines bold flavors, aromatic spices, and citrusy brightness in one skillet. Juicy, golden-brown chicken thighs are nestled alongside caramelized fennel wedges and bathed in a luscious pan sauce infused with ground coriander, cumin, and paprika, complemented by freshly zested orange and thyme sprigs. This one-pan meal is oven-roasted to perfection, making it both flavorful and fuss-free. Whether you're hosting a dinner party or looking for a sophisticated yet simple weeknight meal, this dish, bursting with Mediterranean-inspired flair, is sure to impress. Pair it with crusty bread or herbed couscous to soak up every drop of the fragrant sauce!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 bulbs fennel bulbs
- 3 tablespoons olive oil
- 4 cloves garlic cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 teaspoon orange zest
- 0.5 cup orange juice
- 4 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Trim the fennel bulbs, removing any tough outer leaves. Slice each bulb lengthwise into 1/2-inch wedges and set aside.
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes, until the skin is golden and crispy. Flip the thighs and cook for another 2 minutes, then remove them from the skillet and set aside.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and stir in the fennel wedges. Cook for 5-6 minutes, turning occasionally, until the fennel begins to caramelize and soften.
Mince the garlic cloves and add them to the skillet along with the ground coriander, ground cumin, and paprika. Cook for 30 seconds, stirring constantly, until fragrant.
Deglaze the skillet by adding chicken broth and scraping up any browned bits from the bottom. Stir in the orange juice, orange zest, and thyme sprigs.
Return the chicken thighs to the skillet, skin-side up, nestling them among the fennel. Transfer the skillet to the preheated oven.
Roast the chicken and fennel for 30 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the fennel is tender.
Remove the skillet from the oven and discard the thyme sprigs. Serve the chicken thighs with the caramelized fennel, spooning some of the pan juices over the top for extra flavor.
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3752 mg | 163% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 31.1 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4590 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
