Time: 40 min.
Complexity: easily
Servings: 4

A one-sheet dinner is quick and convenient: you cook the meat and a side dish with vegetables at the same time. And if you combine the ingredients correctly, the result is delicious. In this recipe, chicken thighs are baked with small potatoes, fennel root, red onion, and orange slices, all in a mixture of orange juice, honey, grainy mustard, and olive oil. Place everything on a preheated sheet pan to ensure the vegetables and chicken are nicely browned underneath. Serve garnished with fennel greens. This dish is perfect for both everyday meals and family celebrations.

Ingredients:

• 8 chicken thighs with skin and bones (about 1.1 kg)
• 2 oranges (squeeze one orange, slice the other one thinly)
• 3 tablespoons of honey
• 3 tbsp. grainy mustard
• 2 tablespoons extra-virgin olive oil
• 1 fennel root, thinly sliced, greens set aside
• 1 red onion, thinly sliced
• 450 g fingerling potatoes, cut in half lengthwise (large tubers – into 4 pieces)
• 8 sprigs thyme, cut in half
• 1 tbsp crushed fennel seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, fennel bulb, red onion, potato, Oranges, whole grain mustard, fennel seeds, thyme

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Preparation:

Step 1
• Place a rimmed baking sheet in the upper third of the oven and preheat to 260°C.
  
  In a large bowl, combine the orange juice, honey, mustard, olive oil, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Add the chicken thighs, sliced ​​oranges, chopped fennel, red onion, potatoes, thyme, and fennel seeds; toss to coat.
Step 2
• Remove the hot baking sheet from the oven and arrange the vegetables in a single layer. Place the chicken, skin side up, on top of the vegetables and season with salt and pepper. Return the baking sheet to the oven and bake until the chicken is golden brown and cooked through and the vegetables are tender, about 30 minutes. Sprinkle with fennel.

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