Orange and Fennel Chicken Thighs

Step 1

Preheat the oven to 450 degrees F.

Step 2

In a large bowl combine the fennel seeds, orange zest from the 2 oranges, Dijon mustard and 1 tablespoons olive oil. Mix to combine. Add the chicken thighs to the bowl and season with

Step 3

1 1/2 teaspoons salt. Mix well to combine and coat the chicken in the rub. Set aside.

Step 4

To a large braiser or baking dish, layer the sliced oranges, fennel, and shallots. Season with 1/2 teaspoon salt and drizzle with 1 tablespoon olive oil. Sprinkle the artichoke halves over the top and pour the orange juice over the whole thing. Nestle the chicken pieces on top and drizzle with the remaining tablespoon olive oil. Bake until deep golden brown and cooked through, basting half way through, 40 to 50 minutes. Allow the dish to rest for 10 minutes before serving with the oranges, vegetables and juices.