Broiled Chicken Thighs with Oranges, Fennel and Green Olives Recipe (2024)

Very tasty but a little fussy to prepare as you have to watch the broiler and keep turning it. I would suggest roasting on a sheet pan instead at 425 for about 30 minutes. Cut the vegetables a little thicker so they don't burn. Put the chicken on the pan skin up and use some of the pepper on the chicken along with salt and pepper. There's no need for oil on the chicken. You'll still get nice crisp skin but without the fuss.

I made this using homemade garam masala instead of the marash pepper. Maybe it was the timing, but my wife of thirty years, after a long week, commented more than a half dozen times how wonderful this was. She has never been more effusive about something I made. Accompanied it with Ina Garten's Moroccan Couscous. The easy garam masala recipe can be found on allrecipes.com All I can say fellas is, best sex I ever had!

The first time I made it, I broiled it. The second time, I roasted it in a very hot oven and found very little difference in the outcome except that there were less scorched bits from roasting.
The only olives that I think stand up to cooking are Castelveltrano and they are perfect for this recipe.
Finding the most flavorful oranges you can is key.
We love this recipe. Delicious.

This was very good and easy! After reading everyone's notes I opted not to broil; instead, I put everything on a sheet pan at 425 for 30 minutes. I also upped the red pepper flakes on the chicken. Will definitely make again and will try hunt down the Maras pepper.

Do you keep your oven door open or closed when you broil? I've always kept it open several inches but was told recently by a friend that this practice is "old-fashioned and outdated." True? False?

In Step 2.

I courageously made this tonight before seeing any reviews and it was a HIT! Loved it. We used the paprika/chili flakes instead of Maras pepper. Not knowing what Maras pepper tastes like, I can't compare the substitution but it was spicy and yummy. My chicken came out darker than the picture and was crunchy and wonderful. Loved the charred oranges too. Delicious on couscous, although I wish there was a bit more sauce. Can't wait to eat the leftovers for dinner tomorrow.

I didn't make this as written because the thighs I bought were big and still somewhat frozen. I also had to make the substitution for Maras pepper. (Hooray for chain grocery stores.) That being said, LOVE THIS. To solve for large frozen thighs, between steps three and four I baked everything at 350 for 20 minutes. Then I finished with step four. Simple recipe, very filling. Regretted that I forgot to buy crusty bread for the juice.

When do you add the orange wedges?

If I have hot paprika, can I just use that instead of adding hot pepper to standard (sweet) paprika?

I remember also doing this- I think because the oven /broiler would turn off if oven temp got too high. I have a relatively new stove and I keep the door closed now.

Four reasons this is superb: fruit and vegetables in one dish; I get to use my broiler, which I've never done; sophisticated flavors; easy to halve. Although, I wish I hadn't halved it, because it is that good.

I read the other comments and baked the chicken with the other ingredients at 450 in a sheet plan for about 25 min and then broiled at end for 5 min. I think I'd go easier on the salt, as the olives are salty. Also. I added pomegranate seeds after baking to add a bit of acid and brightness to the dish. Great with basmati rice.

We modified the cooking process due to time...we broiled it skin side down for 15 minutes, baked at 350 for 1/2 hour, then broiled skin side up for 10-15 minutes till crispy. The fennel melted in your mouth and the chicken was very moist. Yum Yum Yum...will definitely cook it again.

Very tasty. As others suggested, roasted in 450 convection oven. Approximately 50 minutes. Cut vegetables in wedges. Doubled vegetables. Used hot Hungarian paprika. Served with orange couscous (cooked with juice and zest from half an orange added to the water.) Garnished with fennel fronds and parsley.

Delicious! Zested half the orange into the onions fennel and spices. Had a cauliflower in the fridge so chopped that up and added it to the veggies. Roasted everything in a cast iron skillet at 425 for 25 minutes. Broiled for 5 minutes.

This was a big hit and a fantastic way to use fresh oranges from my mother's tree, an entire fennel bulb + stalks, and Maras pepper, which I'd been gifted. I highly recommend investing in some Maras, or Aleppo (latter is easy to find on Penzeys.com) for this and other chicken dishes (Aleppo + yogurt, lemon juice, and EVOO makes an awesome marinade for the grill). We will put this recipe into regular rotation; might add Meyer lemons (also in season, also from mom!) next time for extra zip.

Used combination of smoked paprika, sweet paprika, and crushed red pepper. Used small whole chicken legs (5 legs, total of 2.5 lbs). Baked at 350 for 20 min then 400 for 10 minutes then finished with broiling for about 10-15 to crisp the skin. Kept the chicken skin side up the whole time. Really yummy! Served with a baguette and sautéed zucchini on the side. Next time would probably bake at 400 for 20-30 min before broiling.

Easy an excellent! I used boneless/skinless thighs and kalamata olives because that's all I had, but it came out moist and delicious. Roasting at 435F in a 9x12 pan worked perfectly. Lovely aromas and with the organges and dark olives, the colors of Tuscany. Thanks!

Note - 425F at 30 minutes, with a few minutes to rest.

I made this into a tray bake! I added small potatoes and broccoli and baked the whole thing at 400 degrees convection for about 25 minutes. Delicious and super easy.

We absolutely loved this. Roasted fennel is among my favorite things, and the flavors in this dish did not disappoint. My partner commented, again and again l, about how good it was and that it should be in our regular rotation.

I doubled the vegetables and seared them, continuing to broil after the chicken was done. We like the seared vegetables. Cut back the red pepper.

This has become one of my favorite recipes. I’ve made it 3 times so far. Great flavors, easy. I trim excess skin from thighs. I put it a little more than 4” from the broiler. 8 minutes to start, 4 on the turn, then 4 minutes each once they’re turned skin side up -or when skin is nicely crisped (flip the orange slices too). Then I turn the oven to 400 and bake for another 4 minutes. I serve with Israeli couscous.

I tripled the amount of fennel, orange and onion. Cooked vegetables longer, removed chicken at 165. Like vegis slightly burnt.

Excellent one-dish meal. We had it with bread. It was delicious -- I love few-ingredients, one-dish recipes that include both meat and vegetables. Thanks for the substitution for the Maras pepper. Only addition I made was to sprinkle some parsley for serving for some color contrast. It'll be even quicker for me to make it next time since I won't have to stop to read the instructions. I do think people may need to adjust timing depending on the size of the chicken pieces.

This is a bit off, and certainly no wow factor at all. The mix of orange, olives, and fennel is too much in the same meal. Definitely not doing this one again.

I make a version of this pretty often. I broiled the first time, then never again, always 425 roast, I cut the veg thicker and I typically use Urfa or Aleppo pepper because I always have one or the other on hand. Sometimes I use a Meyer lemon because I have a ridiculously prolific tree. This is a solid in our regular rotation!

This recipe was lackluster for me. It needed something. I added some acid to give it more zing. It was “fine” but overall just “meh.”