Roasted Chicken Thighs with Citrus and Fennel

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!

a large oval platter with roasted chicken thighs, fennel and citrus slices

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:

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.

recipe ingredients on a blue background: fennel, sliced citrus, chicken thighs, white wine, dijon mustard etc

Recipe Steps

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.

a bowl of chicken thighs marinating with mustard and olive oil, and chicken thighs cooking in an enamel pan

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.

white wine being poured into a pan to deglaze and a sheet pan with sliced citrus and fennel

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.

golden brown roasted chicken thighs with citrus, fennel, olive oil on a baking tray

FAQS & Expert Tips

What temperature do chicken thighs need to be cooked to?

All chicken and poultry should be cooked to an internal temperature of 165 F.

How do you keep chicken thighs from drying out in the oven?

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.

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.

a close up of roasted chicken thighs fennel, and sliced citrus on an oval platter

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Roasted Chicken Thighs with Citrus and Fennel

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!
5 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 475kcal

Ingredients

  • 6-8 bone-in chicken thighs
  • 1/4 c olive oil plus extra for searing the chicken
  • 1/4 c dijon mustard
  • 1/2 c white wine
  • 3-4 whole citrus: lemon, orange, and or grapefruit sliced into 1/4-inch rounds
  • 2 large fennel bulbs tops removed, cut into 6 wedges each
  • salt and pepper

Instructions

  • 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.

Notes

Ingredients Substitutions 
  • 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: 1/2c chicken broth
 
Storage and Reheating 
  • Leftovers can be stored in the refrigerator for up to four days. Reheat in the oven at 350 for 10-15 minutes, uncovered. 
 
FAQs
  • 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.
 
 
Equipment
Cast Iron Enamel Pan | Baking Trays | Meat Thermometer 

Nutrition

Calories: 475kcal | Carbohydrates: 16g | Protein: 26g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 271mg | Potassium: 776mg | Fiber: 5g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 52mg | Calcium: 84mg | Iron: 2mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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