Chicken is always a trusty favourite, but it can be bland if you’re level 1 not careful. Fortunately, with the delicious combination of orange and fennel, bland is banished in this simple suppertime situation.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
free range chicken thighs
fennel seeds(May be present Gluten)
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, cut the potatoes into 2 cm chunks (unpeeled), slice the red onion into wedges, peel and finely chop the garlic, pick and finely chop the rosemary leaves, and zest and juice the orange.
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.
To serve, divide the chicken thighs, potatoes, red onion and rocket leaves between plates. Drizzle the orange syrup over the chicken and rocket. Enjoy!