Description
A vibrant, aromatic dish featuring juicy chicken thighs seasoned with warm spices, roasted alongside sweet fennel and tangy blood oranges for a bright, flavorful meal.
Ingredients
Scale
For the Crust:
- 8 bone-in, skin-on chicken thighs
- 2 medium fennel bulbs, trimmed and sliced into wedges
- 2 blood oranges, sliced into rounds
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh thyme sprigs for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels.
- In a small bowl, mix the smoked paprika, cumin, coriander, garlic powder, salt, and pepper. Rub the spice mixture evenly over the chicken thighs.
- Arrange the fennel wedges and blood orange slices in a single layer on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Place the seasoned chicken thighs on top of the fennel and oranges. Drizzle the remaining olive oil over the chicken.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
- Garnish with fresh thyme sprigs before serving.
Notes
You can customize the seasonings to taste.