Fennel & Orange Chicken

Add the potato, red onion, garlic, rosemary and half the olive oil to a lined oven tray. Season with salt and pepper and toss to coat. Bake in the oven for 25-30 minutes, or until golden.

Meanwhile, in a medium bowl combine the chicken thighs, the fennel seeds and the remaining olive oil.

Heat a medium frying pan over a high heat and add the chicken thighs. Cook for 4-5 minutes on each side, or until the chicken is golden and the fennel seeds have darkened. Transfer the chicken thighs to a medium ovenproof dish and add the zest and the juice of the orange. Toss the chicken in the orange juice to coat. Bake in the oven, uncovered, for 10-15 minutes, or until the chicken is cooked through.

Once cooked, transfer the chicken to a plate and cover with aluminium foil. Pour the orange juice marinade into a medium saucepan and bring up to the boil. Cook for 2-3 minutes, or until the orange juice has reduced and thickened.