This lovely one-pan wonder comes together in a jot and tastes fabulous.
2 large fennel bulbs
7 tbs. extra-virgin olive oil
zest and juice of 2 Seville oranges
2 tsp. sea salt flakes
4 tsp. fennel seeds
4 tsp. Dijon mustard
12 chicken thighs, skin on and bone in
Remove the fronds from the fennel and cut the each bulb into eight pieces. Tip into a resealable bag and add the oil, orange zest and juice, salt, fennel seeds, mustard and chicken. Smooch everything about and chill overnight or at least 3 hours.
Place everything from the bag into a roasting tin and leave at room temperature for 1 hour. Heat the oven to 400°F and cook for 30-40 minutes, or until the chicken is cooked through and the fennel is soft. Serve with the pan juices spooned on top.
Cooking with Nigella 