Juicy and succulent oven-roasted bone-in chicken thighs baked with citrus, fennel, white wine, and dijon mustard. This easy to make chicken is perfect for weeknight dinners or special occasions!
Roasted Chicken Thighs with Citrus and Fennel is one of those recipes that is simple enough to throw together on a weeknight but impressive enough to serve to guests at a dinner party.
Chicken thighs are one of my go-to proteins for dinner! They’re versatile, quick-cooking and you really can’t mess them up. Unlike chicken breast, chicken thighs stay juicy and moist while cooking.
One of the things that makes this chicken extra delicious is that it’s slathered in dijon mustard before cooking. The mustard infuses into not only the chicken but also the pan drippings which combined with white wine, roasted citrus and fennel creates the most beautiful sauce to pour over the chicken.
Looking for serving suggestions and side dishes to pair with roasted chicken thighs with citrus and fennel? Check out these sides and salads:
- The Everyday Dinner Salad
- Root Vegetable Mash with Caramelized Leeks
- Whipped Japanese Sweet Potatoes
- Roasted Fingerling Potatoes
Ingredients You’ll Need
Here’s everything you’ll need to make these crispy roasted chicken thighs with citrus and fennel: bone-in chicken thighs, dijon mustard, olive oil, white wine, fennel bulb, and a variety of citrus; lemon, orange, and or grapefruit.
Step 1. Sear the Skin
Season the chicken with salt, pepper, olive oil and dijon mustard then sear (just the skin) in a hot pan until golden brown. Place the seared chicken, skin side up on a baking tray along with the sliced citrus and fennel.
Step 2. Deglaze The Pan
There is so much flavor left in the pan after searing, don’t leave it behind! Pour the white wine into the pan and use a wooden spoon or whisk to scrape up all the flavor aka “fond” on the bottom of the pan. Pour over the chicken, fennel, and citrus.
Step 3. Roast The Chicken, Fennel, and Citrus
Place the chicken, citrus, and fennel into a 350 F oven for 30-40 minutes. To serve, arrange the chicken thighs on a platter along with the fennel and citrus slices then pour the juices from the pan over the platter.
FAQS & Expert Tips
All chicken and poultry should be cooked to an internal temperature of 165 F.
Luckily bone-in chicken thighs rarely become dry. Just be sure to not overcook them. Use a meat thermometer to check the temperature after 30 minutes in the oven.
One to two depending on the size of the thigh. If you’re having guests plan on two per person just to be on the safe side.
Check Out More Great Recipes
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Roasted Chicken Thighs with Citrus and Fennel
- 6-8 bone-in chicken thighs
- ¼ c olive oil plus extra for searing the chicken
- ¼ c dijon mustard
- ½ c white wine
- 3-4 whole citrus: lemon, orange, and or grapefruit sliced into ¼-inch rounds
- 2 large fennel bulbs tops removed, cut into 6 wedges each
- salt and pepper
- Place the chicken thighs in a large bowl. Season generously with salt and pepper then toss with the dijon mustard and olive oil.
- Preheat the oven to 350. Arrange the fennel wedges and citrus slices on a large baking tray. Season with salt and pepper.
- Heat a heavy skillet over medium-high heat. Add a splash of olive oil to the pan then place the chicken thighs in the skillet, skin-side down. Depending on the size of your pan you make need to do this in two batches. Cook the chicken for 5-10 minutes, or until the skin is well browned, move the thighs from time to time to make sure they are browning evenly. When it's ready, take the chicken out of the pan and place it skin side up on the baking tray on top of the fennel and citrus.
- Go back to the skillet that the chicken was cooked in and turn the heat to low then pour in the white wine. Scrape the browned bits off the bottom of the pan with a wooden spoon or whisk then pour over the chicken, citrus, and fennel. Bake the chicken for 30-40 minutes. To test for doneness, insert a thermometer into the thickest part of a thigh, the chicken is done when the internal temperature is 165 F.
- To serve, arrange the chicken, citrus, and fennel on a large platter. Pour all of the dripping from the baking tray over top (the best part!) Serve warm.
- Chicken Thighs: skin-on chicken breast can be substituted for thighs.
- Citrus: you can really use any citrus for this recipe just don’t skip the lemon. Orange, even blood orange, grapefruit, and lime are all great. I suggest using a variety.
- White Wine: ½c chicken broth
- Leftovers can be stored in the refrigerator for up to four days. Reheat in the oven at 350 for 10-15 minutes, uncovered.
- What temperature does chicken need to be cooked to? Chicken is safe to eat when the internal temperature is 165 F.
- How many chicken thighs should I serve per person? One to two depending on the size of the thigh. If you’re having guests plan on two per person just to be on the safe side.