This delicious chicken traybake is full of vibrant flavors from fennel and Seville oranges. The chicken comes out juicy with crispy skin, while the fennel turns tender and caramelized. It’s a simple, hearty dish that’s perfect for family dinners or gatherings.
Ingredients Needed:
- 2 large bulbs of fennel (approx. 1kg/2 1/4lbs total, though less wouldn’t matter)
- 100 milliliters of cold-pressed rapeseed oil (or extra-virgin olive oil, plus more for drizzling on the chicken when cooking)
- 2 Seville oranges (zested and juiced, or zest and juice of 1 eating orange and juice of 1 lemon, about 100ml /scant half cup of juice)
- 2 teaspoons Maldon sea salt flakes
- 4 teaspoons fennel seeds
- 4 teaspoons Dijon mustard
- 12 chicken thighs with skin on and bone in (preferably organic)
How To Make Chicken Traybake With Bitter Orange and Fennel?
- Prepare the fennel and marinade: Trim and save the fennel fronds for garnish. Cut the fennel bulbs into quarters, then slice each quarter lengthwise into three pieces. Combine oil, orange zest and juice, salt, fennel seeds, and Dijon mustard in a large resealable bag placed in a jug. Mix to combine.
- Marinate the chicken: Add chicken and fennel to the bag in layers. Seal the bag, squeeze out excess air, and massage the marinade to coat everything well. Refrigerate overnight or for up to 24 hours.
- Bake the chicken: Preheat your oven to 200°C. Transfer the chicken and fennel, along with the marinade, into a large roasting tin. Arrange the chicken skin side up over the fennel. Let sit at room temperature for 30 minutes. Drizzle with extra oil and bake for 1 hour until the chicken is golden and cooked through.
- Make the sauce: Transfer the chicken and fennel to a serving plate. Place the roasting tin on medium heat and boil the juices for 2 minutes until thickened and syrupy. Pour the sauce over the chicken and garnish with the reserved fennel fronds.
Recipe Tips:
- Use fresh fennel and oranges: Fresh fennel and oranges give the best flavor. Avoid using old or dried-out fennel, as it won’t caramelize well during baking.
- Don’t skip the marinade time: Let the chicken marinate for at least 8 hours or overnight. This allows the flavors to soak into the chicken and make it extra juicy and tasty.
- Arrange chicken skin-side up: Always place the chicken skin-side up in the roasting tin. This helps the skin crisp up beautifully while keeping the meat moist.
- Cut fennel evenly: Slice the fennel into even pieces so it cooks at the same rate as the chicken. Uneven pieces may overcook or stay hard.
- Reduce the sauce properly: When boiling the pan juices, stir continuously until the sauce thickens and turns slightly syrupy. This step adds a rich and glossy finish to the dish.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken traybake cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the chicken traybake to cool completely before placing it in a freezer-safe container or bag. Freeze for up to 2 months.
- Reheat: Heat a non-stick skillet over medium heat. Add the chicken and fennel with a spoonful of the sauce. Cover and cook for 5–7 minutes, stirring occasionally, until hot.
Nutrition Facts:
- Calories: 520 kcal
- Total Fat: 37g
- Saturated Fat: 9g
- Cholesterol: 140mg
- Sodium: 800mg
- Potassium: 420mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 40g
Try More Nigella Lawson Recipes:
- Nigella Chicken Pea Traybake Recipe
- Nigella Bitter Orange Tart
- Nigella Chicken And Mushroom Pie Recipe
Nigella Chicken Traybake With Bitter Orange and Fennel
Description
This delicious chicken traybake is full of vibrant flavors from fennel and Seville oranges. The chicken comes out juicy with crispy skin, while the fennel turns tender and caramelized. It’s a simple, hearty dish that’s perfect for family dinners or gatherings.
Ingredients
Instructions
- Prepare the fennel and marinade: Trim and save the fennel fronds for garnish. Cut the fennel bulbs into quarters, then slice each quarter lengthwise into three pieces. Combine oil, orange zest and juice, salt, fennel seeds, and Dijon mustard in a large resealable bag placed in a jug. Mix to combine.
- Marinate the chicken: Add chicken and fennel to the bag in layers. Seal the bag, squeeze out excess air, and massage the marinade to coat everything well. Refrigerate overnight or for up to 24 hours.
- Bake the chicken: Preheat your oven to 200°C. Transfer the chicken and fennel, along with the marinade, into a large roasting tin. Arrange the chicken skin side up over the fennel. Let sit at room temperature for 30 minutes. Drizzle with extra oil and bake for 1 hour until the chicken is golden and cooked through.
- Make the sauce: Transfer the chicken and fennel to a serving plate. Place the roasting tin on medium heat and boil the juices for 2 minutes until thickened and syrupy. Pour the sauce over the chicken and garnish with the reserved fennel fronds.
Notes
- Use fresh fennel and oranges: Fresh fennel and oranges give the best flavor. Avoid using old or dried-out fennel, as it won’t caramelize well during baking.
- Don’t skip the marinade time: Let the chicken marinate for at least 8 hours or overnight. This allows the flavors to soak into the chicken and make it extra juicy and tasty.
- Arrange chicken skin-side up: Always place the chicken skin-side up in the roasting tin. This helps the skin crisp up beautifully while keeping the meat moist.
- Cut fennel evenly: Slice the fennel into even pieces so it cooks at the same rate as the chicken. Uneven pieces may overcook or stay hard.
- Reduce the sauce properly: When boiling the pan juices, stir continuously until the sauce thickens and turns slightly syrupy. This step adds a rich and glossy finish to the dish.
Nigella Chicken Traybake With Bitter Orange and Fennel