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Fennel & Orange Chicken

Fennel & Orange Chicken

with Garlic & Rosemary Potatoes

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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.

Tags:High ProteinLactose freeLow SodiumNut Free
Allergens:

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.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

potatoes

1

red onion

1 clove

garlic

1 bunch

rosemary

1 packet

free range chicken thighs

1 sachet

fennel seeds

(May be present Gluten)

1

orange

½ bag

rocket leaves

Not included in your delivery

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2500 kJ
Fat27.9 g
of which saturates6 g
Carbohydrate42.3 g
of which sugars12.8 g
Dietary Fibre0 g
Protein41.3 g
Cholesterol0 mg
Sodium190 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Zester
Baking Paper
Baking Tray
Bowl
Baking Dish
Pan
Aluminum Foil
Plate
Saucepan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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.

6

To serve, divide the chicken thighs, potatoes, red onion and rocket leaves between plates. Drizzle the orange syrup over the chicken and rocket. Enjoy!