Chicken, Orange and Fennel.

When a husband says "We should have this again" you know its a winner!  This will become a family favourite, and so easy.  Thanks to the wonderful Nigella for the original.

This recipe is easy to make for lots of people, just double or even triple the ingredients, pop everything into bags the day before and an hour or so before it is needed, put onto trays and into the oven.  Serve with vegetables, salad, rice or pasta - anything that takes your fancy. 
This recipe serves 4.

About the chicken - for just 4 people I use 8 chicken legs, or a mixture of chicken thighs and legs.  For a crowd mix it up, the cheapest thing to do is cut up a chicken yourself.  Breaking down a chicken is easy - give it a try.

Make sure you do not use a flat tray for cooking - it needs a lip of at least 1 inch.

Ingredients

2 large bulbs fennel, cut into 8ths.
100 mills olive oil, plus a bit more
2 large oranges, juiced and zested.  (You can use one orange and one lemon)
2 teaspoons of your best salt
1 tblsp fennel seeds  (bit more if you like them)
4 teasp. dion mustard (not the seeded kind)
8 - 12 pieces of chicken.

Method

Take the fronds off the fennel and put them into a zip lock bag and in the fridge.
In a large zip lock bag put alternative layers of chicken and fennel.
Mix up the rest of the ingredients and pour into bag, and zip it up.  (make sure it is well sealed)
Mush it all together to ensure it is evenly distributed.
Leave in the fridge overnight.  Mush it around every now and again if you have the energy.

Cooking

Preheat the oven to 200C or 180C fan forced.
Tip everything onto a tray with a shallow lip - NOT a flat tray with no lip.  (I use one of my baking pans)
Distribute the chicken so that it cooks evenly and drizzle a bit of olive oil over the top.
Cook for 1 hour, so that the chicken is golden and cooked through.
Place the fennel and chicken onto a warm plate and cook down the sauce on the stove to make it a bit thicker (or not).  Drizzle the sauce over the chicken and fennel.  Tear up the green fennel tips and pop on the top.  Serve.