Broiled Chicken Thighs with Oranges, Fennel and Gre

Name: Broiled Chicken Thighs with Oranges, Fennel and Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bulb fennel, cored and thinly sliced; 1 small red onion, thinly sliced; ⅔ cup pitted green olives, halved; 1 tablespoon minced garlic; 1 tablespoon Maras pepper (or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes); Kosher salt; Cracked black pepper; 3 tablespoons extra-virgin olive oil; 1 orange, cut into eighths, but not peeled; 8 smallish (about 5 ounces each) bone-in chicken thighs

Servings: persons

1
Heat the broiler (to high if you have the option).
2
Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently.
3
Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
4
Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat.
5
Place thighs on top of fennel mixture, skin side down.
6
Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes.
7
Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more.
8
Serve with crusty bread or couscous to soak up the juices.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bulb fennel, cored and thinly sliced, 1 small red onion, thinly sliced, ⅔ cup pitted green olives, halved, 1 tablespoon minced garlic, and more.

Yes, Broiled Chicken Thighs with Oranges, Fennel and Green Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broiled Chicken Thighs with Oranges, Fennel and Green Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions