🍋High Summer Roast: Fennel, Lemon & Honey Chicken
A golden roast of chicken thighs with fennel, lemon, garlic, and honey. Rustic, sun-drenched, and perfect for high summer dinners 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. Honey is brushed over the top in the final moments, catching the light like amber. This is summer 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.
RECIPE
Serves 4 | Summer 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 honey
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, thinly sliced
1 lemon, sliced into thin rounds (seeds removed)
For the Glaze:
1½ tbsp honey
3 tbsp lemon juice
3 tbsp orange juice
Pinch of salt
METHOD
Marinate
In a large bowl or zip bag, combine chicken thighs with lemon/orange zest, juices, garlic, olive oil, mustard, honey, 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).
I recommend for you to let the chicken come to room temp before you place it on the pan. Give it 15-20 minutes out of the fridge, it helps it cook more evenly and avoids burning the skin (it will not spoil).
Sear with Intention
Preheat oven to 400°F (200°C). In a cast iron skillet, heat a tablespoon of olive oil over medium-low heat. Pat chicken skin dry.
Remember: Moisture = steam = soggy or quick burning skin.
Sear chicken thighs skin side down for 3 minutes until golden. Watch it closely because the skin can burn quickly.
Note: If the skin does not crisp, that is okay. Let it get a golden color, the skin will finish crisping while its in the oven.
Flip to sear the other side and cook 3 more minutes. Remove chicken thighs briefly from pan to a plate.
Layer
In the same skillet (or a baking dish), scatter sliced fennel and lemon rounds. Nestle the chicken thighs on top. Pouring over the remaining marinade.
Roast
Transfer to oven and roast for 25-30 minutes, until chicken is fully cooked (internal temp should be 175°F). Broil for the last 2-3 minutes if the skin needs crisping.
Glaze the Moment
While the chicken roasts, combine honey, lemon juice, orange juice, and salt in a small saucepan over low heat. Warm gently until syrupy, just a few minutes. Brush over the chicken as soon as it comes out of the oven for a glossy, golden finish.
Finish & Serve
Sprinkle with flaky sea salt, fennel fronds, and thyme springs. Drizzle a little olive oil. Serve hot with roasted potatoes.
My 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:
Crispy Skin Secret: Pat the skin dry before searing. Press gently with tongs so it sears evenly. Use cast iron for best results.
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.
I’m so thrilled that summer is finally here, not for the heat (never the heat), but for the fruit. The promise of peaches, cherries, plums, and all the juicy things to come. I’ve already placed my order from The Peach Truck, I can’t wait for their peaches to arrive. They’re truly some of my favorites. I have so many sun kissed recipes to share with you this season. If something comes to mind, leave a comment, share your thoughts. I’d love to hear from you.
Does anyone like fennel? If so how do you like to incorporate it into a dish?
🍽️Looking for more seasonal cooking inspiration?
Explore the Recipe Archive - lemon, orange, pomegranate, cherries, rustic meals and more.
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. This space is still growing, just like me — and I’m so glad you’re here to see it unfold.
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This sounds divine😍