Ingredients
4chicken thighs,(about 1½ lb), bone in skin on
2bulbs fennel,(about the size of a fist)
3tbspolive oil,divided
2tspkosher salt,divided
½tspground black pepper,divided
1navel orange,scrubbed clean and sliced into quarter inch rounds
2clovesgarlic,grated with a microplane or finely minced
2tspfresh thyme leaves,roughly chopped, plus 6 whole sprigs, optional
Preparation
Preheat the oven to 450 degrees F.
In a large bowl, combine the garlic, thyme leaves, remaining 2 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper. Remove any excess moisture from the chicken by patting it dry with paper towel and add the chicken thighs. Toss to coat evenly, using your hands to massage the garlic-thyme mixture into the chicken.
Set aside to marinate for 5 to 10 minutes. while prepping the vegetables.
Trim the stalks to just get the bulb; remove the outermost layers (which tend to be dry and scuffed up). Cut each bulb into 8 wedges. Toss the fennel wedges with 1 tablespoon olive oil, salt, and black pepper.
Evenly layer the fennel wedges in a large cast iron skillet or baking dish. Top with the orange slices.
Place the chicken on top of the fennel and orange slices. Scatter the thyme sprigs around, if using.
Place in the oven and bake for 35 to 45 minutes until the chicken is golden and the juices run clear when pierced and the chicken is at least 165 degrees F in the thickest part.
Serve the fennel, on or two orange slices, and chicken over rice (or another grain) and spoon any pan juices over top.
