Pan-Roasted Chicken Thighs with Blood Orange, Fennel & Roasted Grapes (40-Minute)
Silky, caramelized chicken skin gives way to tender meat glazed in a glossy blood-orange pan sauce, paired with soft fennel and burst-roasted grapes for sweet-tart contrast. The plate shows jewel-toned citrus segments and glossy grapes that cut through the richness and keep the dish lively on a winter table.
Use bone-in, skin-on chicken thighs for the best texture and flavor; if you prefer leaner meat, boneless skinless thighs work but reduce cooking time slightly. Swap blood oranges for navel or cara cara if unavailable, and substitute honey with maple syrup for a different floral note. For an herb variation, add sage instead of rosemary for a warmer profile.
Serve with creamy mashed potatoes, buttered couscous, or a skillet of quick sautéed greens to soak up the sauce. This recipe is well suited for New Year dinners, January dinner parties, or any weeknight when you want a vibrant citrus-forward roast without long braising. Leftovers keep 2–3 days refrigerated and reheat gently on the stovetop to preserve the sauce.
How to Make It
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1
Pat the chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp pepper.
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2
Trim the fennel: halve lengthwise, remove core if very thick, then slice each half into 6–8 thin wedges.
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3
Zest one blood orange and set zest aside. Juice two blood oranges into a measuring cup and reserve; segment the third orange and set segments aside for finishing.
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4
Heat a large ovenproof skillet over medium-high heat. Add olive oil and 1 tbsp butter. When shimmering, place chicken thighs skin-side down and sear without moving until deep golden brown, 6–8 minutes.
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5
Flip the thighs and sear the other side 3 minutes, then transfer thighs to a plate and tent with foil.
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6
Add fennel to the same skillet, reduce heat to medium, and add a pinch of salt. Cook, stirring occasionally, until fennel begins to brown, about 6 minutes; add grapes and cook 2 minutes more until grapes start to blister.
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7
Return the chicken to the skillet nestling thighs among fennel and grapes. Add blood orange juice, honey, red wine vinegar, thyme, rosemary, and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer.
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8
Transfer the skillet to a preheated 200°C/400°F oven and roast until chicken reaches an internal temperature of 75°C/165°F, about 12–15 minutes.
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9
Remove the skillet from oven and transfer chicken, fennel, and grapes to a serving platter and keep warm.
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10
Place the skillet over medium heat on the stovetop. Skim any excess fat if desired, then whisk together cornstarch and cold water and stir into the pan sauce. Cook, stirring, until sauce thickens, 1–2 minutes. Stir in reserved orange zest and remaining 1 tbsp butter until glossy. Taste and adjust seasoning.
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11
Spoon the blood-orange glaze over the chicken and scatter fresh blood-orange segments on top. Serve immediately with pan sauce spooned over and an extra sprinkle of thyme if desired.