5+ A Day

Roasted Orange Chicken with Fennel

Roasted Orange Chicken with Fennel

Roasted Orange Chicken with Fennel

Serves: 6

Preparation: 10 minutes

Cooking: 50 minutes



6 chicken legs (we used free range)
3 oranges, sliced
1 orange, juice only
1 lemon, juice only
2 medium fennel bulbs, washed and cut into 6 equal wedges
1/3 cup white wine
2 Tablespoons wholegrain mustard
1 Tablespoon brown sugar
1 Tablespoon fresh thyme leaves, chopped finely
3 teaspoons fennel seeds
Cracked black pepper
Olive oil



Mix wine, a splash of olive oil, orange and lemon juice, mustard, brown sugar and pepper in a large mixing bowl

Pat chicken dry and add to bowl with fennel wedges, orange slices and fennel seeds. Mix with hands to coat well and cover. Place in the refrigerator and marinate for at least 2 hours (we left overnight)

Preheat oven to 180°C

Spread chicken, fennel and orange slices evenly in a big roasting dish and pour the marinade over. Roast for 45 to 50 minutes. Chicken will be cooked through and browned on top

Transfer to a serving plate and cover with tinfoil

Pour juices into a small saucepan and bring to the boil until thickened

Pour sauce over the chicken and serve with vegetables or salad