Orange & Fennel Chicken

The Spice & Tea Exchange

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Crispy, golden chicken thighs roast with caramelized fennel, bright citrus, and buttery olives until everything mingles into a rich, aromatic pan sauce worth spooning over every bite. Hints of rosemary and cinnamon bring unexpected warmth to the savory flavors, creating a cozy dinner that feels impressive enough for guests but easy enough for a weeknight.
Orange & Fennel Chicken

Ingredients

  • 2 lbs bone-in chicken thighs, with skin

  • 1 tsp Orange Fennel Sea Salt Seasoning

  • 1 Tbsp olive oil

  • 2 Tbsp unsalted butter

  • 2 bulbs fennel, quartered

  • ½ cup pitted Castelvetrano olives

  • 1 tsp Rosemary

  • 2 ea Cinnamon Stick - Korintje

  • 1 ea large navel orange, sliced into thin discs

  • 2 to 3 cups cooked rice, optional

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  • Orange & Fennel Chicken (Kit)

Directions

  1. Preheat oven to 425ºF.

  2. Pat chicken thighs dry and season generously with Orange Fennel Sea Salt Seasoning, about 1 teaspoon. Heat a 12-inch cast-iron skillet over medium-high heat; add olive oil and butter. Sear chicken thighs on both sides until well browned, about 5 minutes per side. Remove chicken from pan; set aside.

  3. In the same pan, reduce heat to medium; add fennel. Sear each side until lightly browned, about 4 minutes per side.

  4. Add olives, rosemary, and cinnamon sticks. Stirring until fragrant and the olives start to sear, about 2 minutes. Remove from heat.

  5. Return chicken thighs to skillet, skin side up; nestle orange slices in between chicken thighs. Place in oven; roast for 20 minutes, or until the fennel is tender and chicken reaches an internal temperature of 170ºF. Remove cinnamon sticks. Serve over rice.
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