Roasted Chicken Thighs with Fennel and Orange

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 bulbs fennel
• 3 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 navel orange, scrubbed clean and sliced into quarter-inch rounds
• 2 cloves garlic, grated with a microplane or finely minced
• 2 teaspoons roughly chopped fresh thyme leaves, plus 6 whole sprigs, optional

Directions

1. Set your oven to 450˚F. For the chicken coating, use a roomy bowl to mix the garlic, thyme leaves, 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
2. Blot the chicken thighs thoroughly with paper towel so the surface is dry, then add them to the bowl. Turn them through the mixture until coated all over, rubbing the garlic and thyme into the skin and meat with your hands.
3. Leave the chicken to marinate for 5 to 10 minutes while you get the fennel ready. If you want to work ahead, this can be done a few hours early and chilled so the seasoning has more time to sink in.
4. Trim away the stalks so only the bulb remains, then pull off the outer layers if they look dry or scuffed. Slice each bulb into 8 wedges. In a bowl, coat the fennel with 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
5. Spread the fennel wedges in an even layer in a large skillet made of cast iron or a baking dish. Arrange the orange slices over the fennel.
6. Set the chicken thighs over the orange and fennel. If you’re including the thyme sprigs, tuck them around the pan. Roast until the chicken is browned, the juices are clear when pierced, and the thickest section registers at least 165 degrees F, 35 to 45 minutes.
7. Serve the chicken with the fennel and one or two orange slices over rice or another grain, spooning the pan juices on top.