Broiled Chicken Thighs with Oranges, Fennel and Green Olives

Very tasty but a little fussy to prepare as you have to watch the broiler and keep turning it. I would suggest roasting on a sheet pan instead at 425 for about 30 minutes. Cut the vegetables a little thicker so they don't burn. Put the chicken on the pan skin up and use some of the pepper on the chicken along with salt and pepper. There's no need for oil on the chicken. You'll still get nice crisp skin but without the fuss.

I made this using homemade garam masala instead of the marash pepper. Maybe it was the timing, but my wife of thirty years, after a long week, commented more than a half dozen times how wonderful this was. She has never been more effusive about something I made. Accompanied it with Ina Garten's Moroccan Couscous. The easy garam masala recipe can be found on allrecipes.com All I can say fellas is, best sex I ever had!

The first time I made it, I broiled it. The second time, I roasted it in a very hot oven and found very little difference in the outcome except that there were less scorched bits from roasting.
The only olives that I think stand up to cooking are Castelveltrano and they are perfect for this recipe.
Finding the most flavorful oranges you can is key.
We love this recipe. Delicious.

This was very good and easy! After reading everyone's notes I opted not to broil; instead, I put everything on a sheet pan at 425 for 30 minutes. I also upped the red pepper flakes on the chicken. Will definitely make again and will try hunt down the Maras pepper.

Do you keep your oven door open or closed when you broil? I've always kept it open several inches but was told recently by a friend that this practice is "old-fashioned and outdated." True? False?

In Step 2.

I courageously made this tonight before seeing any reviews and it was a HIT! Loved it. We used the paprika/chili flakes instead of Maras pepper. Not knowing what Maras pepper tastes like, I can't compare the substitution but it was spicy and yummy. My chicken came out darker than the picture and was crunchy and wonderful. Loved the charred oranges too. Delicious on couscous, although I wish there was a bit more sauce. Can't wait to eat the leftovers for dinner tomorrow.

I didn't make this as written because the thighs I bought were big and still somewhat frozen. I also had to make the substitution for Maras pepper. (Hooray for chain grocery stores.) That being said, LOVE THIS. To solve for large frozen thighs, between steps three and four I baked everything at 350 for 20 minutes. Then I finished with step four. Simple recipe, very filling. Regretted that I forgot to buy crusty bread for the juice.

When do you add the orange wedges?

If I have hot paprika, can I just use that instead of adding hot pepper to standard (sweet) paprika?

I remember also doing this- I think because the oven /broiler would turn off if oven temp got too high. I have a relatively new stove and I keep the door closed now.

Four reasons this is superb: fruit and vegetables in one dish; I get to use my broiler, which I've never done; sophisticated flavors; easy to halve. Although, I wish I hadn't halved it, because it is that good.

I read the other comments and baked the chicken with the other ingredients at 450 in a sheet plan for about 25 min and then broiled at end for 5 min. I think I'd go easier on the salt, as the olives are salty. Also. I added pomegranate seeds after baking to add a bit of acid and brightness to the dish. Great with basmati rice.

Perhaps my success was due to some vigilance and a decades-old 8x13 &3/4x2" Le Creuset enameled cast-iron pan, no longer sold. It doesn't hit the broiler element when placed on the highest rack. Le Creuset's Signature roaster is too high. Do review John Willoughby's Oct. 19 article, "Setting the Oven to 'Broil." A disposable aluminum roaster may be just what you need. Broiler measurements and heat output vary.

Great recipe. Don't singe, binge!

We modified the cooking process due to time...we broiled it skin side down for 15 minutes, baked at 350 for 1/2 hour, then broiled skin side up for 10-15 minutes till crispy. The fennel melted in your mouth and the chicken was very moist. Yum Yum Yum...will definitely cook it again.