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Maple roast chicken thighs, fennel, clementine & red onion; a one-pan wonder to delight your guests from Chef Georgina Davies.
This is a wonderful prepare ahead, one-pan dish, great for when you have friends over and don’t want to be stuck in the kitchen. The chicken, fennel, citrus and mustard flavours work really well together and produce a delicious sauce, perfectly soaked up by bulgur wheat or rice.
Maple roast chicken thighs, fennel, clementine & red onion
Serves 2 | GF | DF
- 1 fennel bulb, sliced
- 1 red onions, sliced
- 4 chicken thighs
- 4 clementines, sliced
- 100ml white wine
- 1 tbsp whole grain mustard (GF)
- 1 tbsp maples syrup
- 1 tbsp olive oil
- Juice of 2 lemons
- 1 small bunch of thyme, chopped
In a small bowl, combine the white wine, mustard, maple syrup, thyme, olive oil and lemon juice and set aside. In a medium sized roasting dish layer the sliced fennel and red onions and place the chicken thighs and sliced clementines on top. Drizzle over the maple and mustard mixture and season well. Ensure the chicken and vegetables are fully coated and put in the fridge to marinate for a couple of hours or overnight.
When ready, cook in a 180°C oven for 35-40 minutes or until the chicken is golden and cooked through, basting half way through. Serve with bulgur wheat (or rice as a gluten free alternative) and a green salad.