Roasted Orange Chicken Thighs with Artichoke and Fennel

giadzy.com

Richard

Prep: 15 mins
Cook: 45 mins

2 teaspoons toasted fennel seed, ground

2 oranges, zested then cut into ⅓ inch slices

2 tablespoons Dijon mustard

3 tablespoons olive oil, divided

6 bone-in, skin-on chicken thighs, about 3 pounds

2 teaspoons kosher salt, divided

2 fennel, trimmed and sliced into ⅓ inch rings

3 shallots, peeled and sliced ⅓ inch

1 (18.34 ounce) jar artichoke hearts, drained and halved (tag fratepietro)

¾ cup freshly squeezed orange juice

Directions at giadzy.com

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