Roasted Chicken with Peaches and Fennel
Quick, easy, and absolutely not your everyday baked chicken. Peach slices and fennel provide a refreshing variation. Whether you are hosting a summer dinner for friends or making a special dinner for family, this bright, flavorful dish will steal the show. No peaches? Substitute three oranges, sliced ¼-inch thick.
Ingredients
- ⅓ cup Pernod*
- 4 tablespoons olive oil
- 3 tablespoons freshly squeezed orange juice
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons grainy mustard
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1½ teaspoons freshly ground black pepper
- 2½ pounds bone-in chicken thighs (skin on or off)
- 2 medium fennel bulbs, washed and cut into 6 equal wedges
- 5 peaches, halved, pitted, and cut into quarters
- 1 tablespoon finely chopped fresh thyme leaves
- 1 teaspoon fennel seeds
- 1 tablespoon fennel fronds, for garnish
Instructions
- Combine Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, garlic, salt, and black pepper in a mixing bowl.
- Pat chicken dry with paper towels.
- In a large glass dish, place chicken skin side up in a single layer, with fennel wedges, peach slices, thyme, and fennel seeds. Pour marinade over all. Cover and refrigerate 2 hours.
- Preheat oven to 450°F.
- Roast for 30–45 minutes, until chicken is fully cooked (internal temperature of 165°F).
- Transfer chicken, fennel wedges, and peach slices to a serving platter. Cover with aluminum foil to keep warm and set aside.
- Drain juices through a strainer and transfer liquid to a small saucepan. Bring to a boil over medium-high heat, turn down to low, and simmer until sauce is reduced, 6–8 minutes.
- When ready to serve, pour sauce over chicken and garnish with fennel fronds.
Notes
* From our recipe tester: “While testing this recipe, I was lucky to have a bottle of 2024 Monsoon (Picpoul/Viognier/Malvasia Bianca) from the Yavapai College Southwest Wine Center. I substituted this white wine blend for Pernod. Per Kristina, you could also substitute anise extract for Pernod.”
