Roast Chicken Thighs with Fennel & Onion
Mains

Roast Chicken Thighs with Fennel & Onion

5 Plant Points

This dish is an absolute treat. Roasted fennel is just so delish. Cooked correctly, it can taste really caramelly and will melt in your mouth. It’s so simple to make and can be kept for the next day too. The orange zest used in this recipe gives the dish a good alkalizing citrus twist and you can stack on the orange segments as you cook.

Ingredients:

  • 4 chicken thighs

  • 1 orange, zested

  • 1 onion

  • 1 tbsp of thyme

  • 4 tbsp of melted coconut oil or butter

  • 2 small fennels

  • 1 tsp of freshly ground pepper

  • 2 tsp of sea salt

Method:

Preheat the oven to 200C. Place the zest of the orange, coconut oil, thyme, salt and pepper in a bowl and combine. Massage the chicken in the marinade, place the fennel and onion in also and mix with the marinade, (try not to break the veg up). Place the chicken on a roasting tray skin facing up with the quartered fennel and onion in between and pop in the oven for 45 minutes. Halfway through take try out and baste the chicken with its juices before returning to the oven.