Roast Chicken Thighs with Fennel and Onion


Roast Chicken Thighs with Fennel and Onion

This dish is an absolute treat.

Roasted fennel is just so delish. Cooked correctly, it can taste really caramelly and will melt in your mouth. It’s so simple to make and can be kept for the next day too.

The orange zest used in this recipe gives the dish a good alkalizing citrus twist and you can stack on the orange segments as you cook.


Serves 2 Ready in 55 minutes Good For


  1. Preheat the oven to 200 C
  2. Place the zest of the of the orange, coconut oil, thyme, salt and pepper in a bowl and combine.
  3. Massage the chicken in the marinade, place the fennel and onion in also and mix with the marinade, (try not to break the veg up).
  4. Place the chicken on a roasting tray skin facing up with the quartered fennel and onion in between in the oven for 45 minutes. Halfway through take it out and baste the chicken with its juices.

Be sure to keep me posted if you try and test this recipe by posting on Twitter, Facebook, or Instagram #gettheglow

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