Baked Chicken and Vegetables

Steps

1. 1

   Preheat the oven to 180-190 °C, adjusting up to 200 °C depending on the oven.

2. 2

   Prepare the chicken thighs, then season them with the four-spice blend, salt, Espelette pepper, olive oil, crushed garlic, and thyme. Mix to make a quick marinade.

3. 3

   Wash the fennel, potatoes, and oranges, then cut the fennel and potatoes into chunks or thick slices, leaving the skin on.

4. 4

   Arrange the vegetables and oranges in a baking dish, then season with salt, black pepper, and olive oil before adding a little water.

5. 5

   Bake the vegetables in the preheated oven for 45 minutes.

   45 min
6. 6

   Stir the vegetables to distribute the cooking evenly.

7. 7

   Place the marinated chicken thighs on top of the vegetables, then return the dish to the oven for about 40 minutes, until the chicken is golden brown and cooked through.

   40 min
8. 8

   Carefully remove the dish from the oven and serve the chicken thighs, vegetables, and their cooking juices.