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Savory marinated chicken thighs with citrus and fresh roasted fennel. Thanks, Nigella!

There’s no recipe that beloved British cookbook author and TV host Nigella Lawson can’t handle, which is why we were particularly excited to receive her new book, Simply Nigella. Ready to liven up your baked chicken game? The answer should automatically be yes, particularly if you’ve had a hankering for crisp fennel. 

I never quite feel that a house is a home until a chicken has been roasted in it (with apologies to all vegetarians and, indeed, chickens), and this, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon. Apropos of this, although I normally consider not using the zest of a lemon a culinary hanging offense, here I don’t use it, as it would flagrantly, if fragrantly, overpower the essential orange.

As for what to serve alongside, depending on the time of year, I’d say a pile of mashed potatoes or steamed baby white potatoes and perhaps some just-blanched sugar snaps, glossed with butter or oil, for crunch.

Make-ahead note: The chicken can be marinated one day ahead. Store in refrigerator until needed.

Store note: Cool leftovers, then cover and refrigerate within two hours of making. Will keep in refrigerator for up to three days.

Reprinted with permission from Simply Nigella