Roasted chicken thighsRoasted chicken thighs

Roasted Chicken Thighs with Fennel

 February 23, 2022

By  Rebecca Andruszka

Roasted chicken thighs with fennel and sautéed garlic greens embraces the mellowed cooked flavor of fennel, with the tart flavors of mustard and vinegar.

Roasted Chicken Thighs with Fennel Introduction

One of the great joys in my life is introducing people to fennel. The subtle anise flavor is a surprise to most people, as are the differing intensities of the flavor in the fronds and the bulb, and how it mellows when cooked.

Fennel is used a lot in Mediterranean and Indian cooking, both of which are known for their bold flavors. And there are a lot of strong flavors here – mustard, vinegar, garlic – and the fennel plays well with them by not being overpowering, but still holding its ground.

When you buy fennel, try to find bulbs that still have a lot of fronds attached. Some supermarkets will remove most of them because they don’t last for very long, but if you ask the produce manager, they can usually bring you some from the back.

Although you don’t need a lot for this recipe, the fronds are wispy and once you mince them, you’ll see that they aren’t that much in volume.

Is this roasted chicken thighs recipe right for your body type?

This dish is perfect for people with a cold or yang deficient body type. The herbs, chicken, and spinach warm the body from the inside out.

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Roasted chicken thighs

Roasted Chicken Thighs with Fennel

Roasted chicken thighs with fennel and sautéed garlic greens embraces the mellowed cooked flavor of fennel, with the tart flavors of mustard and vinegar.
5 from 5 votes
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 565 kcal


  • 1 Bowl for mixing
  • 1 Chef's knife
  • 1 Baking dish
  • 1 Sauté pan large



  • 1 ½ lbs chicken thighs You may use 2 lbs.
  • 2 tbsp spicy brown mustard
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tsp dried mustard
  • 1 tsp garlic powder
  • 2 each fennel bulbs with fronds


  • 1 bunch kale
  • 4 cloves garlic
  • 2 tbsp olive oil


  • Move rack to the middle of the oven and preheat oven to 425°.
  • Combine mustard, vinegar, oil, dried mustard, and garlic powder into a paste.
    Chicken thigh recipes oven
  • Cut fennel into 1” slices by first cutting the bulb into quarters through the root and then slicing. Remove the fronds and mince.
    Roasted Chicken Thighs
  • Spray some oil into a baking dish – not much, just so nothing sticks. Place chicken thighs in the middle. Coat chicken with the mustard mixture.
    Roast chicken thighs
  • Arrange the cut fennel around the chicken and sprinkle everything with salt, pepper, and fronds.
    Marinated chicken thighs with fennel
  • Roast chicken and fennel for about 30 minutes – the internal temperature of the chicken should be 160°.
  • Cut out the tough stem of the kale and thinly slice the leaves crosswise and mince the garlic.
  • When the chicken is done, take it out of the oven and drizzle 1 tbsp. of vinegar over the fennel, then cover with foil for 10minutes.
  • In the biggest sauté pan you can find, heat the oil over medium heat. Add the garlic and cook for about 2 minutes.
  • Add in the kale and toss in the oil. As the kale cooks, it will shrink down pretty quickly. Stir the kale and garlic rapidly so they don’t burn for about 5 minutes.
  • Serve kale with chicken and fennel immediately.
    Roasted chicken thighs


Calories: 565kcalCarbohydrates: 7gProtein: 30gFat: 47gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 167mgSodium: 232mgPotassium: 554mgFiber: 1gSugar: 1gVitamin A: 3386IUVitamin C: 40mgCalcium: 77mgIron: 2mg
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Rebecca Andruszka

Rebecca Andruszka is a writer and home cook based in Denver, Colorado. The daughter of a registered dietician and committed gardener, she loves incorporating fresh ingredients into wholesome new recipes. Rebecca has worked and volunteered with multiple nonprofits that support healthy food systems.

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