Spiced Chicken Thighs with Blood Orange & Fennel is more than just a meal; it’s an experience that captures the essence of vibrant flavors in a comforting dish. Imagine the enticing aroma of smoked paprika and cumin wafting through your kitchen as these succulent chicken thighs roast to perfection. Perfect for a weeknight dinner or a cozy gathering, this recipe combines the sweet-tart essence of blood oranges with the distinct anise flavor of fennel, elevating your typical chicken dinner into something truly special. Having cooked this dish countless times, I can attest to its ability to impress family and friends alike.

Why you’ll love this dish

There are so many reasons to give Spiced Chicken Thighs with Blood Orange & Fennel a try. First and foremost, it’s a one-pan wonder that simplifies clean-up, making it an ideal choice for weeknight meals. The combination of juicy chicken, zesty oranges, and aromatic fennel not only pleases the palate but also delights the senses. This dish is perfect for when you want to elevate your cooking without spending hours in the kitchen.

"The balance of flavors in this dish is incredible! The chicken is perfectly seasoned, and the blood oranges add a refreshing twist. This has become one of my favorite recipes!” — A satisfied home cook.

The cooking process explained

Wondering how to bring all these delightful ingredients together? Let’s break it down:

1. You’ll start by preheating your oven and preparing a roasting tray.
2. While the oven warms, prepare a flavorful marinade that features aromatic spices and garlic to rub over the chicken.
3. Arrange the chicken thighs on the tray and nestle the blood orange slices and fennel bulbs around them.
4. A quick drizzle of olive oil and a sprinkle of salt finish the prep before roasting everything to golden perfection.
5. Allow the chicken to rest before serving, and you’re all set for a feast!

Gather these items

To whip up this delicious dish, here’s what you’ll need:

• 4 bone-in, skin-on chicken thighs (800 g)
• 2 tablespoons olive oil (30 ml)
• 1 teaspoon smoked paprika (2 g)
• 1 teaspoon ground cumin (2 g)
• 1/2 teaspoon ground coriander (1 g)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 2 cloves garlic, minced (6 g)
• 2 blood oranges, sliced into rounds (250 g)
• 1 small fennel bulb, thinly sliced (150 g)
• 1 tablespoon olive oil (15 ml)
• 1/2 teaspoon salt (3 g)
• 1 tablespoon fresh fennel fronds, chopped (2 g)
• Extra fennel fronds (optional garnish)
• Fresh thyme sprigs (optional garnish)