Recipe: Oven Roasted Orange Chicken with Fennel

Recipe from


• 1⁄3 cup Pernod

• 4 tablespoons olive oil

• 3 tablespoons orange juice, freshly squeezed

• 3 tablespoon lemon juice, freshly squeezed

• 2 tablespoons grainy mustard

• 3 tablespoons brown sugar

• 2 teaspoons salt

• 1 1⁄2 teaspoons black pepper, freshly ground

• 21⁄2 lb. chicken thighs, bone-in

• 2 medium fennel bulbs, washed and cut into 6 equal wedges

• 3 oranges, sliced horizontally into 1⁄4 inch slices

• 1 tablespoon fresh thyme leaves, chopped finely

• 3 teaspoons fennel seeds

• 1-tablespoon fennel fronds – as garnish


• Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, salt

and pepper in a large mixing bowl.

• Pat-dry chicken thighs with paper towel.

• Add the chicken thighs, fennel wedges, orange slices, thyme, and fennel

seeds into the mixture. Stir well.

• Cover it with plastic wrap and let it marinade at least for 2 hours or over- night.

• Pre-heat the oven to 475 F Degrees. Place the chicken thighs (skin side

facing up), in a single layer, into a large ovenproof glass pan (I used a

11”X15” Pyrex). Distribute all the fennel wedges and orange slices equally

around the chicken thighs. Pour the marinate juices over it.

• Place it in the oven, and roast for 40-45 minutes.

• Transfer the chicken thighs, fennel wedges, and orange slices into a serving

plate. Cover with aluminum foil to keep warm. Set aside.

• Pour the juices into a small saucepan. Bring it to a boil, over medium-high

heat. Then turn down the heat to low, and allow it to simmer until it is

reduced to 1⁄3 cup.

• Pour over the sauce over the chicken. Garnish it with fennel fronds.