Chicken, Fennel & Orange Tray Bake

Chicken, Fennel & Orange Tray Bake

The combination of fennel & citrus adds a heavenly fragrance to your roast chicken that the whole family will love.

Serves: 4
Time:  1 hour + marinating time


  • 8 Rangitikei Free Range Drumsticks
  • 2 fennel bulbs
  • 1 orange or blood orange, sliced into rounds
  • 2 teaspoons fennel seeds 

For the marinade: 

  •  ¼ cup extra virgin olive oil
  • 1 large orange, zest & juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, crushed
  • 2 tablespoons white wine vinegar
  • 2 tablespoons brown sugar


Add all the marinade ingredients to a bowl and whisk to combine. Add the chicken drumsticks and toss to coat. Marinate for at least 2 hours, or overnight.

Cut the fennel lengthwise into wedges. Trim any fennel fronds and place to the side. Place the fennel wedges into the bottom of a roasting dish and arrange the orange slices over the top. Drizzle with olive oil and season with salt & pepper.

Nestle the chicken drumsticks around the fennel & orange and drizzle over any remaining marinade. Sprinkle over the fennel seeds and roast in the oven at 220°C for 40 minutes, until the chicken is cooked through and golden.

Garnish with the reserved fennel fronds & serve immediately.

Free Range Chicken used in this Recipe

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