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Roasted Chicken Thighs with Fennel and Orange
SIMPLY RECIPES16Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
- 2 bulbs fennel (about the size of your fist)
- 3 Tbsp. olive oil (divided)
- 2 tsp. kosher salt (divided)
- 1/2 tsp. 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 tsp. fresh thyme leaves (roughly chopped, plus 6 whole sprigs, optional)
- 7,374 Orange
- 25 chicken thigh
- 21,626 chicken ( Baked, with Cherry Tomatoes and Garlic 20.75 14.00 2.00 0.75 0.00 0.00 4.00 Chicken Thigh,Chicken Dinner 1-Pot Gluten-Free,Paleo)
- 60,982 chicken ( Basque-Style, with Peppers and Olives 20.75 14.00 2.00 0.75 0.00 0.00 4.00 Chicken Thigh,Chicken Dinner 1-Pot Gluten-Free,Paleo)
- 10,219 chicken ( Honey Mustard, 20.75 14.00 2.00 0.75 0.00 0.00 4.00 Chicken Thigh,Chicken Dinner 1-Pot Gluten-Free,Paleo)
- 38,687 adobo
- 20 3/4 chicken thigh
- 20 3/4 chicken thigh ( 14.00 2.00 0.75 0.00 0.00 4.00 , Chicken Dinner 1-Pot Gluten-Free,Paleo)
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