1. 1 kilo chicken legs or thighs
  2. 2 oranges, sliced
  3. 1 orange, juice only
  4. 1 lemon, juice only
  5. 2 medium fennel bulbs, washed and cut into 6 equal wedges
  6. 1/2 cup white wine (or more orange juice if you want an alcohol-free version)
  7. 2 Tablespoons wholegrain mustard
  8. 1 Tablespoon brown sugar
  9. 1 Tablespoon fresh thyme leaves, chopped finely
  10. 3 teaspoons fennel seeds
  11. Cracked black pepper
  12. Olive oil

How to Make It

  1. Mix wine, a splash of olive oil, orange and lemon juice, mustard, brown sugar and pepper in a large mixing bowl
  2. Pat chicken dry and add to bowl with fennel wedges, orange slices and fennel seeds. Mix with hands to coat well and cover. Place in the refrigerator and marinate for at least 2 hours, or overnight if you have the time
  3. Preheat oven to 220°C
  4. Spread chicken, fennel and orange slices evenly in a big roasting dish and pour the marinade over. Roast for 45 to 50 minutes. Chicken will be cooked through and browned on top
  5. Transfer to a serving plate and cover with tinfoil
  6. Pour juices into a small saucepan and bring to the boil until thickened
  7. Pour sauce over the chicken and serve with vegetables or salad, on a bed of cous cous