This easy chicken recipe is a fabulous weeknight meal for families who are short on time but want big flavor! Tender pieces of chicken thigh with onion, fennel and orange are roasted to tender, flavorful perfection.
In a large container with an airtight lid (or gallon ziplock) mix the brown sugar, mustard, garlic, turmeric, coriander, paprika, and salt and pepper until combined.
Whisk in the olive oil, wine, and orange juice until well combined.
Add the chicken thighs and coat with marinade. Seal container and place in the fridge to marinate for 30 minutes.
Preheat the oven to 475 F.
In a large braiser or dutch oven, add the chicken skin side up in a single layer.
Slice the onion, fennel, and orange and place the slices around and in between the chicken thighs.
Pour the remaining marinade over everything.
Roast for 40-45 minutes, or until an internal temperature probe reads 170F.
Notes
Leftover chicken can be stored in an airtight container in the fridge for up to 4 days.