Fennel Orange Chicken

This delicious fennel orange chicken combines crispy-skinned chicken thighs, sweet orange, fennel, garlic, and white wine. It’s simple to make and offers rich flavors.

You might also like chicken thigh marsala, chicken with 20 cloves of garlic, or Greek lemon chicken with potatoes.

Why You’ll Love It           

Easy to make: This one-pot recipe is really simple to prepare. The chicken and then the veggies are cooked on the stove before making the sauce, and then the whole thing goes into the oven to roast to crispy, golden brown perfection.
Wonderful flavor profile: The flavors of savory chicken, sweet orange and apricot, licorice-like fennel, and aromatic rosemary and garlic, along with white wine, combine beautifully in the recipe.
Makes a tasty change: Switch up your weekly meal rotation with this unusual dish.
Gluten-free and dairy-free: Orange fennel chicken is free from both gluten and dairy.

Fennel & Orange Chicken Thighs Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken thighs: I like to use bone-in and skin-on chicken. You can’t beat super-crispy chicken skin!
Paprika: This ingredient adds a mild smoky depth while also giving the chicken a gorgeous golden-red hue. It helps make the dish visually stunning when served straight from the pan.
White wine: A dry white wine like sauvignon blanc or pinot grigio, or even dry Vermouth, complements the dish’s citrus and fennel notes. Avoid overly oaky wines, as they can overpower the delicate balance of flavors in the dish.
Fresh fennel: Fennel is crisp when raw (and good in salads) and tastes like black jellybeans or licorice root. Cooking it becomes more bitter if sauteed but sweeter when roasted. The word fennel refers to the whole plant, and then you have fennel fronds and fennel seeds which are the dried fruit from the plant.
Apricot preserves: The apricot preserves enhance the sweetness of the orange and round out the fennel’s delicate licorice notes. They also add a subtle, glossy finish to the sauce.
Orange: The roasted orange slices infuse the sauce with hints of sweetness and acidity. Don’t discard them—enjoy them alongside the chicken and fennel for bursts of caramelized citrus flavor.
Garlic: Freshly minced is best.
Fresh rosemary: Adds a herby flavor.

How to Make Roast Chicken with Fennel and Citrus

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the chicken: Season the chicken with salt, pepper and paprika and brown it in olive oil in a skillet. Remove it to a plate.
Add more ingredients: Add the fennel wedges to the same skillet and cook for a couple of minutes, then add the garlic and cook until fragrant. 
Deglaze the pan: Pour in the white wine and scrape up any browned bits with a wooden spoon. Add the rest of the wine along with the apricot preserves.
Add the chicken back: Put the chicken thighs back in the skillet, skin side up.
Roast the dish: Roast in the oven uncovered and then baste it with the pan sauce and add the orange and rosemary. Continue roasting until the chicken thighs are cooked through and the sauce is thick. Serve immediately.

Substitutions and Variations

Chicken thighs: You can use skinless and/or boneless chicken thighs if you prefer.
Paprika: Use sweet or smoked paprika.
Rosemary: Fresh tarragon or thyme sprigs would also work.
Olive oil: Feel free to use another kind of cooking oil.
Garlic: Adjust the amount used if you like.
Add a little spice: Include a pinch of red pepper flakes.
Dry white wine: You can substitute chicken broth for an alcohol-free version.
Orange: Use tangerine, mandarin or clementine oranges instead of navel oranges. Blood oranges would also work. For a more citrusy flavor, add a splash of orange juice or lemon juice.

Serving Suggestions

Appetizers: Begin your meal with a baked artichoke dip and your preferred dippers.
Side dishes: This dish pairs beautifully with fluffy couscous and a simple side of green beans, green beans and asparagus, or roasted or smoked asparagus. The light grain and crisp vegetables complement the richness of the sauce. Mashed potatoes would also be good too, or perhaps sweet potato wedges.
Desserts: Finish off with this honey bun cake.

How to Store Fennel Orange Chicken

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can reheat leftovers in the microwave. The chicken will stay flavorful, but the skin will soften in the fridge. If you prefer crispy skin, reheat leftovers in the oven or air fryer rather than the microwave.