Roasted Orange Chicken with Fennel

4 servings

prepPreheat oven to 475°F / 245°C
1/3 cup / 80 ml Pernod	Mix marinade	Marinate chicken, fennel & oranges 2 hr or overnight	Roast 475°F / 245°C, 40–45 min	Reduce pan juices to 1/3 cup, 6–8 min	Plate, sauce & garnish with fennel fronds
4 tablespoons / 60 ml olive oil
3 tablespoons / 45 ml fresh orange juice
3 tablespoons / 45 ml fresh lemon juice
2 tablespoons / 30 g grainy mustard
3 tablespoons / 40 g brown sugar
2 cloves garlic, minced
2 teaspoons salt
1 1/2 teaspoons black pepper, freshly ground
2 1/2 lb / 1.1 kg bone-in chicken thighs, patted dry
2 medium fennel bulbs, cut into 6 wedges each
3 oranges, sliced
1 tablespoon fresh thyme leaves, chopped
1 teaspoon fennel seeds
1 tablespoon fennel fronds, for garnish

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