Sweet, caramelised fennel and golden Oakham Gold chicken thighs make a winning pairing in this vibrant roast. Blood orange brings brightness throughout the dish – adding a citrusy lift to the roasting juices, a punchy chilli-spiked vinaigrette and a creamy ricotta topping flecked with fennel fronds. Served with a crisp bitter leaf salad, it's a fresh and colourful way to enjoy a comforting roast.
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
1HR
Total time
Ingredients
Servings
4
1 kg
M&S Oakham Gold skin-on chicken thighs
2 tbsp
olive oil
2
fennel bulbs, cut into wedges
keep the fronds for the ricotta
4 cloves
M&S Remarksable Value garlic, unpeeled, lightly smashed
150 ml
M&S chicken stock
1
M&S Collection blood orange, juice only
Blood orange vinaigrette
1
M&S Collection blood orange, juice only
1 tsp
Dijon mustard
1 tsp
M&S pure honey
1 tbsp
M&S sherry vinegar
1
M&S Remarksable Value red chilli, deseeded, finely diced
6 tbsp
M&S extra virgin olive oil
2 heads
M&S red chicory, leaves torn into bite sized pieces
2 heads
chicory, leaves torn into bite sized pieces
2 handfuls
wild rocket
2
M&S Collection blood oranges, segmented
Ricotta
250 g
M&S ricotta
1/2
M&S Collection blood orange, zest only
3 tbsp
M&S shelled pistachios, finely chopped
Nutrition per serving
Calories
826kcal
Fat
47.3 g
Saturates
10.6 g
Sugars
5.0 g
Salt
423.8 mg
