Golden Hour Roast: Slow-Roasted Chicken with Fennel and Citrus Glaze
A golden hour roast of chicken thighs with fennel and a citrus glaze. Rustic, sun-drenched, and perfect for a sunset dinner or weekend gatherings.
There are certain meals that hold memory of a season. This is one of them. The skin crisps slowly in a cast iron skillet. While fennel softens and caramelizes below, perfumed with lemon, orange, garlic, and thyme. Citrus glaze is brushed over the top in the final moments, catching the light like amber. This is a winter comfort - zesty, lush, and a gently sweet dish.
I highly recommend to marinade your chicken over night. Trust me, it is so worth it. It is less work to do the next day.
The kitchen smelled divine and citrusy while cooking.
Ingredients
Serves 4 | Dinner Party Main or Cozy Sunday Roast
For the Chicken & Marinade:
6 bone-in, skin on chicken thighs
Zest of 1 lemon + 1 Orange
Juice of 1 lemon + ½ orange
5 garlic cloves, chopped finely
2 tbsp olive oil, 1 tbsp of Dijon mustard
1 tsp sea salt
½ tsp black pepper
1 tsp of red chili flakes (optional for gentle warmth)
1 tbsp fresh thyme leaves or 1 tsp dried
½ bulb fennel, sliced into ½-inch wedges
For the Glaze:
1½ tbsp honey
2 tbsp lemon juice
3 tbsp orange juice
Pinch of salt and 1 tsp olive oil or butter (for a silky finish)
METHOD
Marinate
In a large bowl or zip bag, combine chicken thighs with lemon/orange zest, juices, Dijon mustard, garlic, olive oil, salt, pepper, chili flakes, and thyme. Marinate at least 30 minutes (up to 4 hours for deeper flavor but its better if you marinate over night).
Let the chicken rest at room temperature for 15–20 minutes before cooking. This helps it cook evenly and protects the skin from scorching.
Sear with Intention
Preheat oven to 400°F (200°C).
Heat a cast iron skillet over medium-low heat with a tablespoon of olive oil. Pat the chicken skin completely dry.
Place the thighs skin-side down and sear for about 3-5 minutes, until golden.
You’re listening for a soft sizzle, not a crackle — the sound of skin turning golden, not rushing toward bitterness.
Flip and sear the second side for another 3 minutes. Remove the chicken briefly to a plate.
Layer
In the same skillet (or a baking dish), scatter sliced fennel.
Slice the fennel into 1-inch wedges, not paper-thin slices, so it roasts instead of steaming.
Nestle the chicken thighs on top. Pouring over the remaining marinade.
Roast
Transfer to oven and roast for 25-30 minutes, until the thickest part of the thigh reaches 180–185°F — this is where dark meat becomes tender and luxurious. Broil for the last 2-3 minutes if the skin needs crisping.
Rest & Glaze the Moment
Let the chicken rest for 5 minutes before glazing. This allows the juices to settle and helps the glaze cling instead of sliding away.
While the chicken rests, combine honey, lemon juice, orange juice, and salt in a small saucepan. Warm gently over low heat until just syrupy — do not let it simmer.
Remove from heat and whisk in 1 teaspoon olive oil or butter for a silky, glossy finish.
Brush over the chicken just before serving.
Fennel Citrus Butter Finish (Signature Move)
Melt 1 tablespoon butter with a pinch of orange zest. Drizzle over the roasted fennel just before serving.
Finish & Serve
Sprinkle with flaky sea salt, fennel fronds, and thyme springs. Drizzle a little olive oil. Serve hot with roasted potatoes.
🍽️ Suggested Pairings:
Side: Roasted potatoes with rosemary and lemon zest or Herbed Couscous with Parsley and Pistachios.
Salad: Bitter greens (arugula, frisée) with shaved fennel, orange segments, and a champagne vinaigrette.
Wine: My husband prefers a chilled Vermentino wine.
Kitchen Notes:
Fennel Love: Let it char, it softens and sweetens beautifully. Save the fronds for garnish or salad.
No Fennel?: Try thinly sliced leeks, shallots, or even baby carrots.
Leftover Tips: Shred leftover chicken into an arugula salad, with citrus vinaigrette, and toasted walnuts.
Extra Glaze: The citrus honey glaze works beautifully over fish, carrots or even grilled peaches.
A Note from Lily
I hope you make this your own. Maybe you use leeks instead. Eat it slowly, or standing at the counter, or straight from the pot the next day.
If this recipe finds a place in your kitchen, I’d love to know.
Thank you for cooking alongside me — it means more than I can say. If something comes to mind, leave a comment, share your thoughts. I’d love to hear from you.
🍽️ Want more recipes?
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About me:
I’m Lily Hawthorne — a writer, cook, and gardener creating a life shaped by flavor, fragrance, and feeling. I share citrus-glazed recipes, seasonal rituals, and reflections from the kitchen, garden, and home. I love creating mood boards.. This space is still growing, just like me — and I’m so glad you’re here to see it unfold.
I also share recipes, writing and mood boards on my Instagram
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This sounds divine😍