Orange & Fennel Roasted Chicken

Tender roasted chicken pairs with caramelized fennel, red onion, olives, and sweet winter orange in this dish, finished with rosemary, oregano, and fresh citrus for bright, Mediterranean character. ⁠ ⁠⁠INGREDIENTS  ⁠2 medium fennel bulbs ⁠1 red onion  ⁠2 Cara Cara oranges ⁠2 tablespoons olive oil ⁠1 teaspoon dried rosemary ⁠½ teaspoon dried oregano ⁠¾ teaspoon salt ⁠½ teaspoon black pepper ⁠4 five-ounce chicken thighs, boneless and skinless ⁠3 teaspoons garlic, minced ⁠½ cup kalamata olives, pitted ⁠2 tablespoons parsley, chopped ⁠ ⁠ ⁠INSTRUCTIONS  

1. Preheat oven 425 F.

2. Trim the fennel bulbs, reserving some fronds for garnish. Cut the bulbs lengthwise into ½-inch wedges.

3. Peel the red onion and cut into wedges.

4. Zest one orange, then juice to obtain 2 tablespoons of juice.

5. Peel the remaining orange and cut it into segments, removing as much white pith and membrane as possible.

6. Combine 1 tablespoon olive oil, orange zest, orange juice, rosemary, oregano, ½ teaspoon salt, and black pepper.

7. Toss the chicken thighs in the mixture until evenly coated.

8. Place the fennel, red onion, and garlic on a large, rimmed baking sheet or roasting pan.

9. Toss with the remaining 1 tablespoon olive oil and the remaining ¼ teaspoon salt.

10. Arrange the chicken among the vegetables.

11. Roast for 20 minutes.

12. Add the orange segments and kalamata olives.

13. Continue roasting for another 8–12 minutes, until the chicken reaches an internal temperature of 165 F and the fennel is tender and lightly caramelized. Cooking time will vary depending on the size of the chicken pieces.

14. Transfer the chicken and vegetables to a serving platter.

15. Spoon the pan juices over the chicken. ⁠

⁠⁠⁠NOTES ⁠⁠⁠⁠Nutrition may vary depending on ingredients used.