Diet: Dairy Free, Gluten Free, Low FODMAP, Nut Free, Paleo, Soy Free
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 50 minutes
Total Time: 55 minutes

Description

A citrusy and refreshing twist on roast chicken. This oh so succulent and juicy dish is popping with flavour and incredibly moreish. Serving suggestions include serving with your favourite roast vegetables or home-made sweet potato wedges, salad and coleslaw.

I created this dish with a nutrition client in mind who needed a good source of protein for dinner but was tired of the same old chicken dish and needed something that wasn’t that fussy to make. This simple dish takes only 5 minutes of prep whilst the rest the time the dish cooks and marinates in the oven, leaving you to get on with the rest of your daily tasks. It’s a perfect revival of a classic chicken dish for the entire family to enjoy.

Ingredients

• 2 oranges, zested and sliced into eights
• 5 1/2 tbsp coconut oil
• 2 tbsp rosemary
• 1 tbsp sea salt
• 2 tsp ground black pepper
• 8 chicken thighs, skin on
• 3 small fennel bulbs, quartered
• Seeds of 1 pomegranate

Method

1. Preheat the oven to 200 degrees celsius.
2. Place the coconut oil, rosemary, orange zest, salt and pepper into a bowl.
3. Add the chicken thighs and massage in the coconut oil and seasoning.
4. Add the fennel and orange pieces into the bowl and give it all a stir.
5. Place the chicken along with the rest of the contents from the bowl onto a roasting tray, skin of the chicken facing up.
6. Roast in the oven for 50 minutes. A good tip is to take the chicken out half way through roasting it and taking a serving spoon cover it with some of the juices from the tray then place it back in the oven.
7. Once cooked and removed from the oven, sprinkle the pomegranate seeds over the top and serve.