Nigella Chicken Traybake With Bitter Orange And Fennel Recipe [GUIDE]

I have to tell you, the first time I saw Nigella Lawson’s Chicken Traybake with Bitter Orange and Fennel, I knew immediately I was in for something special. I mean, bitter orange? Fennel? It was like she had reached into my food-loving soul and pulled out two ingredients I’d never thought to pair but instantly knew belonged together. It’s classic Nigella – effortless but bold and surprising at the same time.

You’ve got your simple, rustic vibe here, with a tray of chicken that’s roasted in an aromatic, citrusy and herby sauce that’s both rich and refreshing. The orange zest which gives that deep citrus punch, marries perfectly with fennel, that aniseed-flavored veggie which adds a bit of sharpness and earthy depth to the dish. Then there’s the chicken which is both crispy and juicy. It’s like the perfect winter comfort food but with a fresh twist, making it suitable for any season, really.

The first time I made this, I couldn’t believe how easily it all came together. There’s just something so satisfying about the simplicity of putting it all in one tray, popping it in the oven and letting it roast away while the aromas start to fill the house. Honestly, it’s the kind of dish you can make on a busy weekday but still feel like you’re eating something really special.

Nigella Chicken Traybake With Bitter Orange And Fennel Recipe

Ingredients Needed

Okay, now let’s talk ingredients. You don’t need anything too out of the ordinary but there are a few key things that make this traybake unforgettable.

1. Whole chicken pieces – You can use bone-in thighs, drumsticks or a mix of both. I always feel like thighs give the most flavor and juiciness but it’s entirely up to you. Just make sure it’s all bone-in; bone-in chicken really benefits from this slow roast, making it so tender and full of flavor.
2. Fennel bulbs – These guys are key! You’re going to slice them thinly and they’ll soften and caramelize in the oven, giving you a sweet, licorice-like note that balances the acidity of the orange.
3. Bitter orange marmalade – Yes, you read that right: bitter orange marmalade. This is the secret weapon here. It gives the dish an unexpected complexity with its bittersweet profile. If you can’t find it, regular marmalade works in a pinch but the bitter version is worth hunting down.
4. Oranges (for zest and juice). Don’t skimp on the zest! The zest releases these wonderful oils as it cooks and adds an incredible aroma. Fresh orange juice brightens up the whole dish.
5. Garlic – Because what’s a traybake without garlic, right? It roasts alongside the chicken, becoming all soft and sweet.
6. Olive oil – A generous drizzle is key to getting that golden, crispy skin.
7. Herbs – Nigella calls for rosemary and thyme but feel free to toss in anything you like. I often add a bit of oregano or basil for an extra layer of flavor.
8. Salt and pepper – Don’t forget to season generously. You’ll want that contrast with the sweetness of the orange.

Equipment Needed

This is the beauty of traybakes. you don’t need a fancy setup. You really only need a couple of things to make this work. Here’s what I usually grab:

1. Roasting Tray – It doesn’t have to be anything too big or too fancy. Just something with enough room to lay out your chicken pieces and veggies in a single layer. I use a medium-sized roasting pan and it works perfectly.
2. Sharp Knife – For slicing the fennel and cutting the orange. I love my chef’s knife for this job.
3. Juicer or Reamer – For squeezing the oranges. You can do it by hand but a juicer will get every last drop out. A reamer works wonders, too.
4. Small Bowl – For mixing the marinade. It doesn’t need to be anything fancy. A basic mixing bowl will do.
5. Tongs – For flipping the chicken pieces halfway through, if you’re feeling fancy.

Instructions To Make Nigella Lawson’s Chicken Traybake With Bitter Orange And Fennel

The thing that makes this recipe so brilliant is how effortless it is. There’s no need to babysit it in the kitchen, which as you probably know, I appreciate when I’m hungry and busy. Here’s how it goes:

1. Preheat your oven to 200°C (400°F) which is the perfect temperature to roast everything to golden, crispy perfection.
2. Prep your chicken. If you’ve bought bone-in pieces, season them generously with salt and pepper. I like to rub the seasoning all over the chicken so it gets right into the skin and under the pieces.
3. Slice the fennel. Cut off the fronds (the feathery top) and slice the fennel bulbs thinly. I aim for ¼-inch slices. Don’t toss out the fennel fronds though. they can be used as garnish later.
4. Mix the marinade. In a small bowl, combine the bitter orange marmalade with some olive oil, a little fresh orange juice and orange zest. Add minced garlic, rosemary and thyme. Whisk it all together and taste. This is the moment to adjust. A little more orange juice if you like it tangier or a touch more marmalade for sweetness.
5. Toss the fennel. Arrange the fennel slices in the roasting tray and drizzle with a bit of olive oil, salt and pepper. Give it a quick toss to coat.
6. Arrange the chicken. Lay the chicken pieces over the fennel in the tray. It’s okay if they overlap a bit.
7. Roast for 45 minutes, then check on it. The chicken should be golden and cooked through, with a nice crispy skin. If it needs more time, give it another 15-20 minutes.
8. Serve it up. Once it’s done, sprinkle with the fennel fronds and a little extra fresh orange zest for a pop of color and fragrance. Serve it hot and watch how quickly it disappears.

What I Learnt

Making this dish is like an exercise in balancing flavors and textures. I learned that even a simple, one-pan recipe can feel deeply comforting and sophisticated at the same time. The contrast of the bitter orange against the sweetness of fennel and the richness of the chicken was a reminder of how such a simple combination of ingredients can become magical in the oven.

One key thing I discovered is how important it is to get that crispy skin on the chicken. The fat renders out beautifully and mixes with the marmalade and orange juice to create this glossy, slightly caramelized sauce at the bottom of the pan. It’s liquid gold! If I could bottle up that sauce, I’d put it on everything.

And another thing I learned? The fennel doesn’t just soften, it melts into the dish, giving its slightly licorice-like bite to every bite without overpowering the other flavors. It’s like the quiet hero of the dish.

FAQs

What Makes Nigella’s Chicken Traybake With Bitter Orange And Fennel So Special?

It’s one of those dishes that feels fancy but is super easy to pull off. The bitter orange brings a lovely balance to the richness of the chicken, while fennel adds a light, aromatic crunch. It’s simple ingredients doing their thing-perfect for a cozy dinner but also feels impressive when serving guests.

Can I Use A Different Type Of Citrus If I Can’t Find Bitter Oranges?

Totally! If you can’t find bitter oranges (which can be tricky), regular oranges will still work great. You can also try a mix of orange and lemon if you’re looking for that tangy depth. Just keep an eye on the balance of sweetness and acidity to match the recipe’s vibe.

How Can I Tweak The Recipe For A Vegetarian Version?

For a veggie version, swap the chicken for hearty root vegetables like sweet potatoes, carrots, or parsnips. You can even add some mushrooms for a meaty texture. The fennel and citrus still do all the heavy lifting in terms of flavor, and it’ll be just as satisfying without the poultry!