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The best fennel and citrus roasted chicken thighs

Tap into the tang of the season’s superb citrus in our sweet, salty and sour chicken thigh dish. 

Fennel and citrus roasted chicken thighs 

Serves 4 • Total Time 1 Hr 20 Min 


2 tsp fennel seeds, toasted 
2 cloves garlic, chopped
½ orange, zested and juiced 
½ lemon, zested and juiced 
Salt and milled black pepper 
8 chicken thighs 
2 Tbsp olive oil 
400g baby fennel bulbs 
1 orange, sliced in rounds 
1 grapefruit, sliced in rounds 
1 lemon, sliced in rounds
2 Tbsp brown sugar 
500g baby potatoes, halved and parboiled 
300g Brussels sprouts, halved 
¼ cup cultured cream or sour cream 
1 Tbsp chopped fennel or dill  



  1. Preheat oven to 180°C. 
  2. Crush fennel seeds, garlic and citrus zest using a pestle and mortar. 
  3. Season chicken and rub with oil and fennel-citrus mixture. 
  4. Arrange fennel bulbs and citrus slices on a greased baking tray. 
  5. Place chicken on top and pour over citrus juice. 
  6. Sprinkle with sugar and roast for 15 minutes, basting regularly with pan juices. 
  7. Add potatoes and roast for another 10 minutes. 
  8. Add Brussels sprouts and roast for 10-15 minutes or until chicken is cooked through. 
  9. Mix cultured cream and herb fronds together in a bowl. Season. 
  10. Serve chicken and vegetables topped with herby cultured cream.


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