I haven’t always liked fennel, it’s a very distinct flavour. If you don’t like licorice or anise, then fennel is not going to be to your liking. But, it is a delicious vegetable that should be given a chance.

The orange and fennel perfectly complement each other, sweet and savoury blending well together.

This is a great dish as we head into summer (especially here in Hong Kong), and you need something light and citrus-y for the warm nights.

Ingredients

4 tbsp olive oil
3 tbsp orange juice
3 tbsp lemon juice
2 tbsp Dijon mustard
2 garlic cloves, minced
2 tsp salt
1.5 tsp pepper
500g chicken breast
2 fennel bulbs, cut into wedges
1 orange, sliced into 1cm rounds
1 tbsp fresh thyme
1 tsp fennel seeds

1. Mix the olive oil, orange juice, lemon juice, mustard, garlic, salt and pepper together. Place the chicken breasts, fennel wedges, thyme and fennel seeds in an oven-proof dish, and cover with the marinade mixture. Cover the dish, and place in the fridge. Allow to marinate for at least 2 hours, or overnight.
2. Pre-heat the oven to 200°C. Uncover the chicken, place the orange slices on top of the chicken and fennel. Roast for 35 – 40 minutes, until chicken is fully cooked through.
3. Remove chicken, fennel and orange slices onto a serving platter, cover with tin foil and set aside.
4. Pour the juices from the oven-proof dish into a saucepan and cook over a medium heat until boiling. Once boiling, reduce the heat and allow to simmer for 5 – 6 minutes.
5. To serve, pour reduced sauce over the chicken, fennel and orange slices.