Roasted Chicken with Fennel and Orange

Woohoo, we're done! We've moved everything, and unpacked most stuff and.. we love it. Ok, there were some setbacks, the most important one that our bed would absolutely NOT go up the stairs. There was no possible way. So, two choices - quickly decide that the living room is now a bed room or buy new beds. 

Good thing IKEA was open. 

Anyway. Other than that, we're doing fine. Per is busying himself with various power cords and network cables, and I'm happily organizing in the lovely kitchen. I promise to post photos soon. Meanwhile, have some dinner. This is a great dish - fast, simple and fairly healthy. Recipe comes from a Marcus Aujalay, a Swedish chef. I've done a few adaptions, as usual.

Roasted Chicken with Fennel and Orange

Serves 4

1 large fennel bulb, cut into thin slices

1 red onion, in thin slices

2 tbsp white wine vinegar

1 large leek, cut into large pieces

2 oranges

900 g chicken thighs, legs or whatever pieces you want to use

1 tsp dried thyme

1 tbsp olive oil

salt, black pepper

Preheat the oven to 200°C. Mix fennel and red onion with the vinegar, and let it steep for ten minutes. 

Mix the chicken with fennel, the red onion, leek, thyme and olive oil in a large roasting pan. Season with salt and pepper. Roast for about 40 minutes. Stir a couple of times. 

Peel the oranges with a knife and cut out nice segments - garnish the dish with these, and serve with potatoes or rice.