How to Make Citrus-Fennel Roasted Chicken Thighs with Carrot Mash
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Preheat oven to 425°F (220°C). Season chicken thighs with salt and pepper.
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Arrange chicken, fennel, and orange slices on a baking sheet. Drizzle with olive oil and sprinkle with thyme.
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Roast for 35 minutes until chicken is golden and cooked through.
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Meanwhile, boil carrots in a large pot of salted water for 12–15 minutes.
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Drain carrots and mash with chicken broth until smooth.
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Serve roasted chicken thighs on a bed of carrot mash, topped with fennel and orange.
Pro Tips for Perfect Citrus-Fennel Roasted Chicken Thighs with Carrot Mash
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of bone-in, skin-on chicken thighs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Citrus-Fennel Roasted Chicken Thighs with Carrot Mash?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Citrus-Fennel Roasted Chicken Thighs with Carrot Mash?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for bone-in, skin-on chicken thighs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.