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Orange Fennel Roast Chicken

Rachel Maser
  • minutes
  • Serves

INGREDIENTS

2 lb

Chicken thighs, skin on

2

Fennel, wedges bulbs

6

sprigs Thyme, fresh

2

Yellow onions, wedges

2 tbsp

Mustard, grainy

1/4 cup

Avocado oil

1

Black pepper, freshly ground

2 1/2 tsp

Fennel seed

2 tsp

Sea salt

1/4 cup

Orange juice, freshly squeezed

2

Fresg oranges, sliced into rounds