Name: Fennel Orange Chicken Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 ½ Pounds chicken thighs (5 or 6 thighs, skin-on and bone-in); ½ Teaspoon sea salt; ½ Teaspoon black pepper (freshly ground); 1 Teaspoon paprika; 1 Tablespoon olive oil; 1 Bulb fennel; 2 Cloves garlic (peeled and minced); 3 to 5 Sprigs rosemary (fresh); 1 Orange (large, sliced into rounds and halved); 1 Cup dry white wine; 2 Tablespoons apricot preserves

Print Recipe· 4.3 from 14 reviews

If you’re craving a dish that perfectly balances sweet, savory, and aromatic flavors, you have to try this Fennel Orange Chicken Recipe. It’s a delightful combination where tender chicken thighs soak up the fragrant fennel, bright citrus from fresh oranges, and a hint of rosemary. This recipe looks impressive but is surprisingly simple, making it a standout meal for any occasion, whether it’s a weeknight dinner or a special gathering with friends. Once you taste the layered flavors and crispy skin, you’ll want to make it again and again.

Ingredients You’ll Need

A white bowl filled with six pale pink raw chicken thighs sits on the lower right against a white marbled background. To the left of the bowl at the bottom is a whole bright orange and a small wooden bowl with fresh green rosemary sprigs. Above the wooden bowl is a small glass filled with clear white wine. On the top left is a whole fresh fennel bulb with feathery green leaves extending upwards. Above the fennel, a small white sauce bowl with orange jam and a white spoon rests. Near the center top is a clear glass jar filled with red spice, and to the right of it is a whole white garlic bulb. Below the garlic bulb is a small glass bottle with light golden olive oil. The scene is bright and neatly arranged. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Fennel Orange Chicken Recipe plays an essential role, contributing layers of flavor, texture, and color. From the juicy chicken thighs to the refreshing fennel and sweet apricot preserves, these simple components come together beautifully without fuss.

1 ½ Pounds chicken thighs: Skin-on and bone-in for maximum flavor and juicy texture.
½ Teaspoon sea salt: Enhances natural flavors without overpowering.
½ Teaspoon black pepper: Freshly ground for a subtle kick that complements the sweetness.
1 Teaspoon paprika: Adds a smoky depth and beautiful color to the chicken skin.
1 Tablespoon olive oil: For a golden sear and luscious sauté base.
1 Bulb fennel: Fresh and crisp, offering a slight aniseed flavor that pairs wonderfully with citrus.
2 Cloves garlic: Peeled and minced to infuse the dish with savory warmth.
1 Cup dry white wine: To deglaze the pan, adding acidity and richness to the sauce.
2 Tablespoons apricot preserves: Sweetens and thickens the sauce, balancing savory notes.
1 Orange: Large, sliced into rounds and halved for bright bursts of citrus aroma and flavor.
3 to 5 Sprigs rosemary: Fresh herb sprigs that bring a piney, earthy aroma to the dish.

How to Make Fennel Orange Chicken Recipe

Step 1: Preheat the Oven

Begin by preheating your oven to 375°F and positioning a rack in the center. Getting the oven ready early ensures that the chicken finishes perfectly crisp and tender once it goes in to roast.

Step 2: Prepare the Fennel

Trim the fennel by removing its stalks and root end. Then, halve the bulb lengthwise and cut each half into four wedges. This prepping step allows each piece to caramelize beautifully during cooking, adding delightful texture and flavor.

Step 3: Season the Chicken

Pat the chicken thighs dry with paper towels — this step is crucial for achieving that irresistibly crispy skin. Season evenly with sea salt, freshly ground black pepper, and paprika for a smoky, savory punch.

Step 4: Brown the Chicken

Heat olive oil in a large oven-safe skillet over medium heat. Once hot, add the chicken skin-side down and cook for 4 to 6 minutes per side, until deeply browned. This caramelization step creates incredible flavor and texture. After browning, transfer the chicken to a plate to rest briefly.

Step 5: Cook the Fennel and Garlic

Remove all but 2 tablespoons of fat from the pan. Add the fennel wedges and let them cook for 2 to 3 minutes until lightly browned and fragrant. Stir in the minced garlic and cook for about 30 seconds, careful not to burn it. This layer of aromatics forms the delicious base of your sauce.

Step 6: Deglaze and Make the Sauce

Pour in a splash of white wine and scrape up all those tasty browned bits from the bottom of the pan. Add the rest of the white wine along with apricot preserves, stirring until the preserves melt into the mixture. This creates a luscious, slightly sweet sauce that complements the chicken and fennel perfectly.

Step 7: Simmer and Roast

Bring the mixture to a gentle simmer before returning the chicken to the skillet, skin-side up. Transfer the skillet to your preheated oven and roast uncovered for 20 minutes.

Step 8: Add Oranges and Rosemary

After 20 minutes, baste the chicken with the pan sauce to keep it juicy and flavorful. Nestle the orange slices and fresh rosemary sprigs into the pan for their fragrant oils to infuse during the final roasting stage.

Step 9: Final Roast and Serve

Continue roasting for another 5 to 10 minutes, or until the chicken reaches an internal temperature of 170°F, the skin crisps up nicely, and the sauce thickens to your liking. Serve immediately while the skin is still luscious and crispy.

How to Serve Fennel Orange Chicken Recipe

A white plate on a white marbled surface holds a meal with four main parts: at the bottom, a layer of pale yellow couscous with a grainy texture; on top of the couscous, there are two golden brown cooked chicken pieces with a crispy skin, resting on orange slices and a few light brown roasted onion wedges; next to the chicken is a neat pile of bright green green beans with a smooth texture; a sprig of fresh green rosemary lies between the green beans and couscous. A silver fork sits on the right side of the plate. In the background, there is a white bowl filled with more couscous with a silver spoon inside, a glass of light golden liquid, and a small plate with bright orange slices. A striped cloth napkin is partially visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh rosemary sprigs or additional orange zest really brighten up this dish visually and flavor-wise. Don’t shy away from a light sprinkle of chopped parsley to add a splash of color and freshness.

Side Dishes

This recipe pairs beautifully with fragrant rice, creamy mashed potatoes, or even a simple green salad. The light anise notes of fennel and citrusy orange flavors are complemented by sides that either soak up the sauce or provide a fresh contrast.

Creative Ways to Present

Serve the chicken on a rustic wooden board or a large oval platter with the orange slices and fennel artistically arranged. Drizzle extra pan sauce over everything to invite everyone to dig in with enthusiasm. This dish also presents wonderfully in individual cast iron skillets for a cozy, personal touch.

Make Ahead and Storage

Storing Leftovers

Store leftover Fennel Orange Chicken Recipe in an airtight container in the refrigerator for up to three days. The sauce and chicken remain flavorful, but the skin might lose some crispness, so reheat with care.

Freezing

You can freeze leftovers by placing the cooled chicken and sauce in a freezer-safe container. For best quality, consume within two months. Thaw in the refrigerator overnight before reheating.

Reheating

To preserve as much crispness as possible, reheat the chicken in a preheated oven at 350°F for about 15 minutes. Cover the chicken loosely with foil to keep it moist but remove it near the end of reheating to re-crisp the skin.

FAQs

Can I use chicken breasts instead of thighs?

While chicken breasts can work, thighs are recommended because they stay juicier and develop better flavor and texture in this recipe.

Is it okay to use fennel fronds in the recipe?

Fennel fronds can be used as a garnish for an extra herbal note, but the recipe calls for the bulb itself for texture and flavor in the sauce.

Can I substitute white wine with something else?

Dry white wine adds acidity and depth, but you can substitute chicken broth with a splash of white wine vinegar or apple cider vinegar for a similar effect.

How can I tell when the chicken is done?

The most reliable way is to check that the internal temperature reaches 170°F. The meat should be juicy and no longer pink near the bone.

Can I make this recipe gluten-free?

Yes! The Fennel Orange Chicken Recipe contains no gluten ingredients, just be sure your apricot preserves and wine are gluten-free varieties.

Final Thoughts

This Fennel Orange Chicken Recipe is a true celebration of fresh, vibrant flavors that come together effortlessly in one pan. It’s the perfect combination of crispy skin, tender meat, and a sauce that sings with citrus and herbal notes. I can’t recommend it enough for your next dinner—once you try it, it might just become one of your favorite go-to meals!