Citrus Fennel Chicken
Tangy, sweet, and down right healthy.
6 boneless, skinless chicken thighs
2 fennel bulbs
6 small tangerines
1 tbsp lemon pepper seasoning (I used Trader Joe’s)
1-2 tsp sea salt (or to taste)
2-3 tbsp olive oil
1/2 cup tangerine juice (unsweetened)
Pre-heat the oven to 400 °F
In a small glass, combine 2 tablespoons of olive oil, tangerine juice, 1/2 of your salt and 1/2 of your lemon pepper. Set aside.
Chop fennel bulbs into medium-sized chunks, approximately 2-3 cm across. Peel and separate tangerine slices. Combine fennel and fruit into a 9×9 inch baking dish and drizzle with 1 tablespoon of olive oil (optional). Sprinkle with half of your remaining salt and lemon pepper.
Place chicken thighs in dish, half burying them into the fennel and tangerine slices. Sprinkle the last of your salt and lemon pepper directly over the chicken. Pour the juice and olive oil over the entire dish, taking care to mix it immediately beforehand so that there is an even distribution of its contents.
Bake for 25 minutes at 400 °F, gently stir and flip contents, then bake for an additional 20 minutes at 350 °F.
Dr. Kaley Bourgeois