Chicken Traybake With Bitter Orange and Fennel
by Nigella. Featured in SIMPLY NIGELLAIntroduction
I don’t think I could say how often I’ve made this since settling into my new kitchen. Not that I’m ashamed of being repetitive — I find that comforting — but I’ve simply cooked it too often to count. This, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon.
I always get the chicken in its marinade a day ahead, but if you don’t have time, an hour would be fine (out of the fridge, but in a cool place) so long as you start off with good chicken. If you can afford good organic chicken, buy it. It is this chicken that provides a strong natural “gravy”, and the other reasons to do so are even more compelling.
For US cup measures, use the toggle at the top of the ingredients list.
I don’t think I could say how often I’ve made this since settling into my new kitchen. Not that I’m ashamed of being repetitive — I find that comforting — but I’ve simply cooked it too often to count. This, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon.
I always get the chicken in its marinade a day ahead, but if you don’t have time, an hour would be fine (out of the fridge, but in a cool place) so long as you start off with good chicken. If you can afford good organic chicken, buy it. It is this chicken that provides a strong natural “gravy”, and the other reasons to do so are even more compelling.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 2 large bulbs fennel (approx. 1kg/2 1/4lbs total, though less wouldn't matter)
- 100 millilitres 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)
- 2 large bulbs fennel (approx. 1kg/2 1/4lbs total, though less wouldn't matter)
- 7 tablespoons 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 kosher salt
- 4 teaspoons fennel seeds
- 4 teaspoons Dijon mustard
- 12 chicken thighs with skin on and bone in (preferably organic)
Method
- Remove the fronds from the fennel and put them in a resealable bag in the fridge for serving. I discard (that’s to say, eat) the tubey bits of the fennel, but if you have a roasting tin big enough, use everything. Cut the bulbs of fennel into quarters and then cut each quarter, lengthways, into 3. Leave on the chopping board while you get on with the marinade.
- Placing a large freezer bag in position inside a wide-necked measuring jug or similar, pour in the oil, add the orange zest and juice (and lemon juice, if using), and spoon in the salt, fennel seeds and mustard. Stir briefly to mix.
- Remove the bag from the jug and, holding it up, add a quarter of the chicken pieces, followed by a quarter of the fennel pieces, and so on until everything’s been used up.
- Seal the bag tightly at the top, lay the bag in something like a lasagne dish and squelch it about so that you make the small amount of marinade cover as much of the chicken as possible. It will look as if it isn’t enough, but it is, I promise. Leave in the fridge overnight or up to 1 day.
- When you want to cook, remove the marinating chicken and fennel from the fridge and tip the contents of the bag — marinade and all — into a large shallow roasting tin (I use a tin that measures 46 x 34cm with a lip of 1.5cm/half-sheet pan with a lip of ½ inch). Using tongs, or whatever implement(s) you prefer, arrange the chicken pieces so that they are sitting, skin-side up, on top of the fennel. Leave it for 30 minutes or so, to come up to room temperature while you preheat the oven to 200ºC/180°C Fan/gas mark 6/400ºF.
- Drizzle some more golden oil onto the chicken, and cook in the oven for 1 hour, by which time the fennel will be soft and the chicken cooked through and bronzed on top.
- Put the chicken and fennel onto a warmed serving plate and put the pan over a medium heat (use a saucepan if your tin isn’t hob-friendly) and boil the juices, stirring as you watch it turn syrupy; this should take about 1½–2 minutes in the tin, and about 5 in a saucepan.
- Pour the reduced sauce over the chicken and fennel, and then tear over the reserved fennel fronds.
- Remove the fronds from the fennel and put them in a resealable bag in the fridge for serving. I discard (that’s to say, eat) the tubey bits of the fennel, but if you have a roasting tin big enough, use everything. Cut the bulbs of fennel into quarters and then cut each quarter, lengthways, into 3. Leave on the chopping board while you get on with the marinade.
- Placing a large freezer bag in position inside a wide-necked measuring jug or similar, pour in the oil, add the orange zest and juice (and lemon juice, if using), and spoon in the salt, fennel seeds and mustard. Stir briefly to mix.
- Remove the bag from the jug and, holding it up, add a quarter of the chicken pieces, followed by a quarter of the fennel pieces, and so on until everything’s been used up.
- Seal the bag tightly at the top, lay the bag in something like a lasagne dish and squelch it about so that you make the small amount of marinade cover as much of the chicken as possible. It will look as if it isn’t enough, but it is, I promise. Leave in the fridge overnight or up to 1 day.
- When you want to cook, remove the marinating chicken and fennel from the fridge and tip the contents of the bag — marinade and all — into a large shallow roasting tin (I use a tin that measures 46 x 34cm with a lip of 1.5cm/half-sheet pan with a lip of ½ inch). Using tongs, or whatever implement(s) you prefer, arrange the chicken pieces so that they are sitting, skin-side up, on top of the fennel. Leave it for 30 minutes or so, to come up to room temperature while you preheat the oven to 200ºC/180°C Fan/gas mark 6/400ºF.
- Drizzle some more golden oil onto the chicken, and cook in the oven for 1 hour, by which time the fennel will be soft and the chicken cooked through and bronzed on top.
- Put the chicken and fennel onto a warmed serving plate and put the pan over a medium heat (use a saucepan if your tin isn’t hob-friendly) and boil the juices, stirring as you watch it turn syrupy; this should take about 1½–2 minutes in the tin, and about 5 in a saucepan.
- Pour the reduced sauce over the chicken and fennel, and then tear over the reserved fennel fronds.
Additional Information
MAKE AHEAD NOTE: The chicken can be marinated 1 day ahead. Store in fridge until needed.
STORE NOTE: Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days.
MAKE AHEAD NOTE: The chicken can be marinated 1 day ahead. Store in fridge until needed.
STORE NOTE: Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days.
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Show more commentsThis is one of my go to recipes when we have people coming round for a meal. Always tastes great and looks very impressive. The last time I made it, I had 14 decent size chicken thighs in there and it was all good; as stated in the recipe, it may look like you have only a small quantity of the marinating liquid when you mix it up but it is actually plenty.
This is my favorite of Nigella’s chicken traybakes! I used the orange/lemon combination, and it was just amazing. The marinade really infuses the meat with all its bright and savory flavors. I also love dishes where you get meat and vegetables all in one go. The roasted fennel is so delicious! I served this with the Roasted Radishes, which I cooled and served in top of an arugula salad dressed with grape seed oil and orange juice. It was a perfect evening.
Delicious, one of Nigella's best traybakes. Both rich and light at the same time. I found the lemon and orange substitute worked really well. Just wish my fennel had some fronds to garnish. Roasted some new potatoes on the other oven shelf for the cooking time.
I have made this dish and added honey and black olives, a winner and it looks so good!
I love this dish. But I’ve found the orange and lemon substitute too sour for me. Grapefruit works terrifically well though.
I have made this numerous times and love it, as do my dinner guests. Today I made it just for me and adapted it to what I had available - chicken drumsticks, fennel bulb, fresh fennel seeds that I harvested from the garden and preserved Seville orange peel. I added some baby new potatoes and chunky sliced carrots in the same dish in the oven - a complete meal in one pot and delicious.
This fabulous dish has become a family favourite. I make it almost every week now. Tastes just as good left over.
Delicious.... even with my error! Will definitely make again!!
I have this marinating at the moment. I accidently used horseradish instead of mustard. I hope it works out ok.....
I made this for the first time, but definitely not the last! it was fantastic. So flavourful. Though, I think I might crush the fennel seeds a bit next time. Thanks Nigella!
I made this today with whole chicken thighs, and it was gorgeous!!! :) Everyone loved it, and I couldn't get enough of the mmm's from the other diners :) Thank you so much for your recipies Mrs. Lawson. Much love from Denmark
Truely a lovely recipe.