Sticky Orange Chicken with Caramelized Onions and Fennel

½ C. (120 ml) toasted sesame oil

2 T. grated orange zest plus ½ C. (120 ml) fresh orange juice

6 T. (90 ml) tamari

1 T. fresh lime juice

2 T. grated fresh ginger

3 garlic cloves, minced

3 pounds bone-in, skin-on chicken thighs

2 large yellow onions, thinly sliced

2 fennel bulbs, cored and thinly sliced, plus fronds, chopped, for garnish

 

In a large bowl, whisk the sesame oil, orange zest and juice, tamari, lime juice, ginger and garlic to combine. Add the chicken, onions and fennel; toss to coat. Marinate for at least 1 hour or up to 2 days in the refrigerator. Preheat the oven to 400°F. Transfer the chicken, onions and fennel from the marinade onto a baking sheet. Arrange the chicken skin-side up on top of the onions and fennel, distributing it all evenly. Pour ½ C. (120 ml) of the marinade over the chicken, discarding the remainder. Roast the chicken, turning the pan once halfway through, until the skin is browned and crisp and the internal temperature of the chicken has reached 165°F, 40 to 45 minutes. Garnish with the chopped fennel fronds.