Name: Orange Fennel Roasted Chicken Thighs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 bone-in skin-on chicken thighs ((approximately 1½ lbs)); 2 fennel bulbs (trimmed and cut into wedges); 3 tbs olive oil (divided); 2 tsp kosher salt (divided); ½ tsp freshly ground black pepper (divided); 1 navel orange (scrubbed and sliced into ¼-inch rounds); 2 garlic cloves (finely minced or grated); 2 tsp roughly chopped fresh thyme leaves (plus 6 whole sprigs (optional))

Roasted chicken thighs with fennel, orange, garlic, and thyme — a cozy, citrusy one-pan dinner that somehow feels both fancy and effortless.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

So, confession time — I didn’t always know what to do with fennel. The first time I bought it, I thought it was celery that had gone through an identity crisis. It sat in my fridge for, I don’t know, a week? Two? Anyway, one rainy Tuesday, I was scrolling through recipes (instead of folding laundry, obviously), and saw someone pair it with orange. That little lightbulb moment — ding! — made me wonder what would happen if I roasted it with chicken thighs.

Spoiler: it was magic. The smell that filled my kitchen — warm, citrusy, herby — was the kind that makes you look around and think, “Okay, who’s the professional chef living here?” My husband wandered in, sniffed the air, and said, “Did you order takeout again?” Nope. Just me, pretending I know what I’m doing.

Now, this Orange Fennel Roasted Chicken Thighs recipe has become my little secret weapon. It’s got that fancy, dinner-party vibe but requires almost zero effort. Every time I make it, I remember that random Tuesday and how something so simple can turn into a forever favorite.

Why You’ll Love This Orange Fennel Roasted Chicken Thighs Recipe?

This dish is the culinary version of that effortlessly stylish friend — the one who shows up in jeans and somehow looks ready for Vogue. The chicken thighs get crispy on top, juicy underneath, and pick up all that sweet orange and mellow fennel flavor. You get this perfect mix of brightness and comfort in one bite.

And because it’s a one-pan meal, it’s kind of like hitting the “easy button” for dinner. No juggling pans, no “oh shoot, I forgot the rice.” Just toss, roast, and bask in the compliments when people ask how long you slaved away in the kitchen. (You can tell them the truth, or not. I won’t judge.)

It’s cozy food with personality — a little fancy, a little rustic, and a whole lotta delicious.

Ingredient Notes:

Let’s break down what makes this Orange Fennel Roasted Chicken Thighs recipe so good — and why each ingredient actually matters.

Chicken Thighs: Skin-on, always. That golden crisp? Non-negotiable. Boneless works too, but you’ll lose some of that juicy magic.
Fennel Bulbs: These guys caramelize into sweet, buttery perfection. And that subtle licorice note? Don’t fear it — roasting transforms it completely.
Navel Orange: I swear the citrus does something magical here. It balances the savory flavors, and the roasted slices get those gorgeous golden edges.
Fresh Thyme: Adds that earthy, herbal hit that ties everything together. If you’ve only got rosemary or oregano, they’ll do the trick.
Garlic: Freshly grated or minced — no jarred shortcuts today. Garlic loves this dish.
Olive Oil, Salt & Pepper: Don’t underestimate them. They’re like the background singers that make the lead shine.

It’s all simple stuff, but together? Total flavor harmony.

How To Make Orange Fennel Roasted Chicken Thighs?

Alright, ready? Let’s make your kitchen smell like an Italian farmhouse in spring.

Step 1: Preheat and Prep.
Crank your oven up to 450°F — no wimpy roasting here. While it’s heating, pat your chicken thighs dry with paper towels. Trust me, this step separates “meh” from “oh wow.”

Step 2: Season the Chicken.
In a big bowl, mix garlic, thyme, olive oil, salt, and pepper. Toss in the chicken and give it a little massage — it’s earned it. Let it sit for 5 to 10 minutes (or longer if you’ve got the time). The smell already? Unreal.

Step 3: Prep the Fennel.
Trim the fennel bulbs, slice them into wedges, and toss them with olive oil, salt, and pepper. Spread them out in your skillet or roasting pan, then top with orange slices.

Step 4: Roast Time.
Lay the chicken thighs right on top, skin side up. Add some thyme sprigs if you’ve got ‘em. Slide it all into the oven and roast for 35–45 minutes. You’ll know it’s ready when the chicken skin looks like crispy gold and your house smells so good you start inventing reasons to invite someone over.

Step 5: Serve and Enjoy.
Spoon the fennel and orange onto a plate, top with your chicken, and drizzle those pan juices all over like it’s liquid gold. Pair it with rice, farro, or even crusty bread. You’re gonna want something to mop up every last drop.

Storage Options:

If there’s any left (big if), pop the cooled chicken and fennel into an airtight container and store it in the fridge for up to three days. The flavors actually get deeper overnight, kind of like a stew that’s better on day two. Reheat it in the oven if you want to keep that skin crispy, or, if you’re lazy like me some days, just microwave it and call it rustic.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Pro tip: shred the leftovers and toss them into a grain bowl with arugula, orange zest, and a squeeze of lemon. Boom — lunch.

Variations and Substitutions:

I’m all for following recipes… mostly. But I’m also a big believer in making them your own. Here’s how you can switch it up:

Different Citrus: Blood oranges look stunning and add a touch more sweetness. Grapefruit gives it that sassy tang.
Herb Swap: No thyme? Rosemary or even tarragon brings a lovely twist.
Heat Lovers: Sprinkle in some chili flakes or smoked paprika to wake things up.
Veggie Option: Swap chicken for thick cauliflower steaks or tofu — it’s shockingly good.
Add Potatoes: Because honestly, who doesn’t love roasted potatoes soaking up pan juice?

The beauty of this dish is that it forgives your creative whims. You can’t really mess it up — and even if you do, it’ll still taste like effort.

What to Serve with Orange Fennel Roasted Chicken Thighs?

This dish has such personality — it doesn’t need much, but a few good pairings can take it from cozy weeknight to “I could serve this at a dinner party.”

Rice or Farro: Perfect base for all that saucy goodness.
Quinoa or Barley: Adds a nutty texture that plays well with the fennel.
Roasted Green Beans or Asparagus: Something bright to balance the richness.
Crusty Bread: Because honestly, that sauce is too good to waste.
A Glass of White Wine: Go for something crisp, like a Sauvignon Blanc. You’ll thank me later.

Frequently Asked Questions:

Can I use boneless chicken thighs?
Absolutely. Just shave about 10 minutes off the cook time. You’ll miss out on that crispy skin, but hey — it’s still delicious.

What if I’m not a fennel person?
I get it. Fennel sounds intimidating. But once you roast it, the flavor softens into this caramelized, buttery dream. I used to side-eye fennel too… now I keep it stocked like milk.

Can I make it ahead?
Yep! You can marinate the chicken and prep everything a day ahead. Then, when dinner time hits, just throw it in the oven and enjoy pretending you’ve been cooking for hours.

There you have it — my Orange Fennel Roasted Chicken Thighs. It’s warm, bright, and just a little fancy without trying too hard. Kind of like that friend who always looks put together even at the grocery store.

If you end up making it, let me know — did your kitchen smell like sunshine too?

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Succulent Slow Cooker Beef Tips in a Flavorful Onion and Mushroom Sauce

Chocolate Chip Cookie Bars

French Onion Chicken Bake