Citrus & Fennel Chicken with Olives and Calabrian Chili
Juicy, golden-roasted chicken thighs are baked with fresh orange and lemon slices, thinly sliced fennel, briny olives, and Calabrian chili for a flavorful, rustic meal that’s equal parts zesty, savory, and comforting.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs (or drumsticks)
Salt and black pepper, to taste
1 tsp fennel seeds (lightly crushed)
1 tsp dried oregano
1 tbsp olive oil
For the Citrus-Fennel Mix:
1 fennel bulb, halved and thinly sliced (reserve fronds for garnish)
1 orange, sliced into rounds or half-moons
1 lemon, sliced thin (or use juice of half + a few slices)
1–2 Calabrian chilis, sliced (adjust to heat preference)
½ cup pitted green or Castelvetrano olives
2 garlic cloves, thinly sliced
1 tbsp olive oil
Optional: ¼ cup dry white wine or chicken broth
Instructions:
1. Marinate the Chicken (Optional but Recommended):
1. Season chicken with salt, pepper, crushed fennel seeds, oregano, and a drizzle of olive oil.
2. Let sit for at least 30 minutes (or up to 12 hours refrigerated) for deeper flavor.
2. Sear the Chicken:
1. Preheat oven to 200°C (400°F).
2. Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
3. Sear chicken thighs skin-side down until golden and crisp (about 5–6 minutes). Flip and cook 2 more minutes. Transfer to a plate.
3. Prepare the Citrus-Fennel Base:
1. In the same skillet, sauté fennel slices and garlic for 3–4 minutes until just starting to soften.
2. Add orange and lemon slices, Calabrian chilis, olives, and wine or broth. Stir gently and cook 2 minutes.
4. Assemble & Bake:
1. Nestle the seared chicken back into the pan on top of the citrus-fennel mixture.
2. Spoon some of the juices and ingredients over the chicken.
3. Transfer skillet to the oven and bake uncovered for 30–35 minutes, until chicken is cooked through and juices run clear.
To Serve:
Garnish with chopped fennel fronds or parsley
Serve with crusty bread, roasted potatoes, couscous, or polenta
Optional: drizzle of olive oil or squeeze of fresh lemon before serving
Tips:
Use boneless chicken if preferred — reduce cooking time by 5–8 minutes.
Calabrian chilis are mildly spicy and fruity. Sub with red chili flakes, or omit for a non-spicy version.
Add cherry tomatoes or artichoke hearts for a twist.
frequently Asked Questions FAQs:
Q: Can I use chicken breasts?
A: Yes, but reduce baking time to avoid drying. Thighs or drumsticks yield juicier results.
Q: What can I substitute for Calabrian chili?
A: Try red pepper flakes, fresh red chilies, or even chopped peppadews for a sweet heat.
Q: Can I make this ahead?
A: Yes — assemble everything and refrigerate up to 12 hours ahead. Bake when ready.
Nutrition information
Calories: 410
Protein: 30g
Fat: 24g
Carbs: 10g
Fiber: 2g