foolproofliving

To make the marinade:
1 Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, garlic, salt and pepper in a large mixing bowl.
2 Pat-dry chicken thighs with paper towels.
3 Add the chicken thighs, fennel wedges, orange slices, thyme, and fennel seeds into the mixture. Stir well. Cover it with plastic wrap and let it marinate at least for 2 hours or overnight.
To Bake:
1 Pre-heat the oven to 475 F Degrees. Place the chicken thighs (skin side facing up), in a single layer, into a large ovenproof glass pan (I used a 11”X15” Pyrex).
2 Distribute all the fennel wedges and orange slices equally around the chicken thighs.
3 Pour the marinade juices over it. Place it in the oven, and roast for 40-45 minutes or until chicken thighs are fully cooked.
4 Transfer the chicken thighs, fennel wedges, and orange slices into a serving plate. Cover with aluminum foil to keep warm. Set aside.
5 Drain the juices through a strainer and transfer them into a small saucepan. Bring it to a boil over medium-high heat. Then turn down the heat to low, and allow it to simmer until it is reduced to 1/3 cup, 6-8 minutes.
6 When ready to serve, place chicken on the plate, garnish with roasted fennel and orange slices, pour the sauce over the chicken, and garnish it with fennel fronds.
7 Serve immediately.