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Clementine Chicken Thighs with Roasted Fennel

Healthy chicken thigh recipe features roasted chicken thighs topped with a tangy mustard sauce and topped with sliced sweet clementine oranges.
Cuisine Main Courses
Cook Time 30 minutes
Total Time 30 minutes
Servings 8
Author Lisa B.


  • 1/3 cup chicken broth
  • 1/4 cup olive oil
  • 3 tablespoons orange juice
  • 3 tablespoons lemon juice
  • 2 tablespoons grainy mustard
  • 3 tablespoons maple syrup
  • 2 teaspoons kosher salt
  • freshly ground black pepper
  • 8 chicken thighs or quarters bone-in and skin-on
  • 2 fennel bulbs cut into quarters
  • 4 clementines unpeeled, sliced thin
  • 2-3 sprigs of fresh thyme


  • In a large mixing bowl or resealable plastic bag, whisk together chicken broth, olive oil, clementine and lemon juices, mustard, maple syrup and salt. Season with pepper, to taste.
  • Place chicken in the mixing bowl or bag. Toss gently until chicken is evenly coated with the sauce. Allow chicken to marinate in the refrigerator for 4-6 hours.
  • Preheat oven to 475 degrees. Place marinated chicken skin side up in a 9 x 12 x 2-inch baking dish. Reserve the marinade. Arrange fennel slices in between the chicken, layer clementine slices and thyme over the top. Pour the reserved marinade over the entire dish.
  • Bake chicken for 30-45 minutes until the skin is brown and crisp and the chicken juices run clear.
  • Allow chicken to rest for 10 minutes. Arrange everything in a serving platter and drizzle the pan juices over the top.