In a Large Bowl with a cover add :
4 tablespoons Olive Oil
2 Whole Oranges with the peel on- Sliced in 1/4 “ slices 2 Oranges-for the juice
1 Lemon-for the juice
3 tablespoons-Grain Mustard
3 tablespoons Brown sugar or Honey
1 tablespoon Fresh Thyme
Fresh Cracked Black Pepper
Handful or Fresh Flat Leaf Parsley
Stir to combine
3 Fennel Bulbs Cut int large chunks
1 large Chicken with skin on – cut up or (I like thighs for this recipe)
Cover and refrigerate for at least 3-5 hours stirring occasionally.
20 minutes before baking Preheat oven to 220 C / 450 F
Pour into a Roasting pan skin side up Bake for 45 minutes.
Use Drippings over Chicken to serve.
I serve this recipe with a lovely Rocket Salad with a balsamic dressing