serves
6
prep
5 minutes
cook
45 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Ultimate Family Chicken
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 6 chicken thigh cutlets (bone-in)
- ½ cup soy sauce
- ½ cup honey
- 1 orange, juiced and finely zested
- 1 tsp finely grated ginger
- 1 tsp fennel seeds
- 2 brown onions, cut into thick wedges
- 1 fennel bulb, cut into thick wedges
- ¼ cup (60 ml) olive oil
- Salt and black pepper
Resting time: 5 minutes
Instructions
- In a large bowl, combine the chicken, soy sauce, honey, orange juice and zest, ginger and fennel seeds. Mix well to combine. This can marinate in the refrigerator, if you have time.
- Preheat the oven to 180˚C (fan-forced). Line a large baking tray with baking paper. Combine the onions, fennel and olive oil in a large bowl and toss well to combine, then transfer to the prepared tray. Top the vegetables with the chicken and pour over any extra marinade. Sprinke with a generous pinch of salt and pepper.
- Roast for 35-45 minutes, then remove from the oven and allow to stand for 5 minutes, then serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ultimate Family Chicken
