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Citrus, Fennel and Chicken Bake | My Little Larder

Citrus, Fennel and Chicken Bake

Chicken marinated in mustard, herbs and citrus then roasted on a bed of oranges, lemons and fennel. An easy and delicious one pan meal that is perfect for a weeknight dinner or for entertaining!
Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings 4
Author My Little Larder


  • 1 whole free-range chicken cut into 10 pieces
  • 3 Tbsp olive oil
  • 2 Tbsp wholegrain Dijon mustard
  • 3 Tbsp runny honey
  • juice and zest of 1 lemon
  • juice and zest 1 orange
  • 1 sprig rosemary, leaves removed and roughly chopped (about 2 Tbsp)
  • 2 garlic cloves, crushed
  • 2 tsp fennel seeds
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 fresh bay leaves
  • 2 lemons (0.5cm/ 1/4in slices)
  • 2 oranges (0.5cm/ 1/4in slices)
  • 1/2 preserved lemon, rind only diced (remove and discard flesh)
  • 2 medium fennel bulbs, cut into wedges (tube bits discarded and fronds reserved)
  • 1/4 cup dry white wine


  1. Place chicken in a large bowl (or baking dish).
  2. In a small bowl mix together the olive oil, mustard, sugar, lemon zest and juice, rosemary, fennel seeds, salt and pepper.
  3. Pour marinade over chicken, tuck in bay leaves, cover and leave to marinate in the fridge for at least 2 hours or overnight.
  4. When ready to bake, preheat oven to 200C/400F fan-bake.
  5. Scatter sliced lemons and oranges, preserved lemon and fennel bulbs over a baking dish. Arrange the chicken pieces on top, the larger pieces nearer the outside and tuck the end of the wings under to stop them burning.

  6. Pour over marinade and white wine and sprinkle a little extra olive oil, sea salt and cracked pepper over the chicken pieces.
  7. Tightly cover with foil and bake for 20 min. Remove foil and bake uncovered for around 20-30 min or until the chicken has browned and cooked all the way through.
  8. Scatter over some reserved fennel fronds and serve alongside rice or mashed potato and a green salad.