8 Chicken thighs
2 fennel bulbs, each cut into 6 wedges lengthways (reserve fronds)
Lucy’s Lemon and Caper Zesty dressing
- Place the chicken into a large bowl with the fennel. Using a peeler remove 4 strips of orange peel and add to the bowl with the juice of the orange. Season with salt and pepper and mix to combine.
- Put the chicken (skin side up) and fennel into a large roasting tin. Place in oven and cook for 1 hour , basting half way through, until the chicken is golden brown and the fennel soft.
- Transfer to a warmed serving plate and top with the reserved fennel fronds.