Fennel and Orange Glazed Chicken with Rosemary Roasted Potatoes
Get ready to wow your taste buds! This fennel and orange glazed chicken is juicy, zesty, and perfectly balanced, paired with crispy, golden rosemary roasted potatoes. It's a dinner that feels fancy but is super simple to whip up. Let’s get cooking—it’s time to impress yourself!
4.3 out of 5 (3 ratings)
Prep Time
20 minutes
Cook Time
50 minutes
Servings
4 servings
Cuisine
Mediterranean
Ingredients
- •4 bone-in chicken thighs
- •2 tablespoons olive oil
- •1 fennel bulb, thinly sliced
- •2 oranges, juiced and zested
- •3 cloves garlic, minced
- •1 tablespoon honey
- •1 teaspoon fennel seeds
- •1 teaspoon smoked paprika
- •1 teaspoon salt
- •1/2 teaspoon freshly ground black pepper
- •5 medium Yukon gold potatoes, quartered
- •2 tablespoons fresh rosemary, chopped
- •1 tablespoon olive oil for potatoes
- •1 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- 2
In a small bowl, mix together the orange juice, orange zest, minced garlic, honey, fennel seeds, smoked paprika, salt, and black pepper to create the glaze.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip the chicken and cook for another 3 minutes.
- 4
Remove the chicken from the skillet and set aside. In the same skillet, add the thinly sliced fennel and sauté for 3-4 minutes until softened and slightly caramelized.
- 5
Return the chicken to the skillet, skin-side up, and pour the orange glaze evenly over the chicken and fennel. Transfer the skillet to the oven and roast for 25-30 minutes, basting the chicken with the glaze halfway through cooking.
- 6
While the chicken is roasting, prepare the potatoes. In a large bowl, toss the quartered Yukon gold potatoes with 1 tablespoon of olive oil, chopped rosemary, garlic powder, salt, and pepper.
- 7
Spread the potatoes onto the prepared baking sheet in a single layer, ensuring they have space to crisp up. Roast in the oven alongside the chicken for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- 8
Remove the chicken and potatoes from the oven. Let the chicken rest for 5 minutes before serving. Plate the chicken with the roasted fennel and a generous portion of rosemary potatoes. Serve warm and enjoy!
Nutrition Information
Calories
520 calories
Protein
35g
Carbs
46g
Fat
23g
Frequently Asked Questions
Q: Can I use boneless chicken thighs or another cut of chicken instead of bone-in thighs?
A: Yes, you can use boneless chicken thighs or even chicken breasts, but the cooking time will vary. Boneless thighs may require 5-10 minutes less roasting time, while chicken breasts might need additional care to avoid drying out. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Q: What can I substitute for fennel if I don't like it or can't find it?
A: If you’re not a fan of fennel or can’t find it, you can substitute it with thinly sliced celery or leeks for a similar texture, though the flavor will differ. If you prefer a sweeter substitute, try using an equivalent amount of thinly sliced onion.
Q: Can I make this recipe without an oven-safe skillet?
A: Yes, if you don’t have an oven-safe skillet, you can sear the chicken and cook the fennel in a regular skillet, then transfer everything to a baking dish before adding the glaze and roasting. Be sure to use a dish large enough to hold the chicken and fennel in a single layer.
Q: How do I store leftovers, and how long will they keep?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken and potatoes in an oven-safe dish and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. Alternatively, you can reheat gently in the microwave, though the potatoes may lose some crispiness.
Q: What can I use instead of rosemary for the roasted potatoes?
A: If you don’t have rosemary, thyme or oregano are great alternatives that pair well with the dish. You could also use dried herbs instead of fresh, but reduce the amount to 1 teaspoon since dried herbs are more concentrated in flavor.
Q: My potatoes didn’t get crispy. What went wrong?
A: To ensure crispy potatoes, make sure they are spread out in a single layer with enough space between each piece so air can circulate. Overcrowding the baking sheet can cause them to steam rather than roast. Additionally, preheating the oven properly and flipping the potatoes halfway through cooking will help achieve a golden, crispy texture.
Q: Can I add additional vegetables to this recipe?
A: Yes, you can add vegetables like carrots, parsnips, or Brussels sprouts to the baking sheet with the potatoes. If adding vegetables with a high moisture content (like zucchini), roast them separately to avoid soggy potatoes. Adjust seasoning as needed and ensure all vegetables are cut into similar sizes for even cooking.
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