Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 4

Prep time: 20 mins

Cooking time: 85 mins


  • ¼ cup olive oil
  • 1 large sweet potato, diced 1.5cm
  • 5 medium white potatoes, diced
  • 1 large red onion, roughly diced
  • 2 bulbs fennel, thinly sliced
  • 6 medium carrots, diced
  • 2 oranges, juice of 1, thinly slice 1
  • 4 cloves garlic, chopped
  • 8 long sprigs fresh thyme
  • 8 chicken thighs, bone in
  • 1 tsp pink rock salt
  • ½ tsp ground black pepper
  • ½ cup water
  • 1 tbsp potato flour


  • Preheat oven to 200℃, and heat a deep baking dish.
  • Add half the oil to the baking dish, with garlic, thyme and chicken.
  • Bake for 10 minutes, turning chicken once.
  • Combine all diced vegetables, juice and sliced orange, other half olive oil, salt and pepper in a large bowl and mix well.
  • Add to chicken pieces and bake for 60 minutes, turning mixture and reducing heat to 180℃.
  • Remove pan and pour juices into pyrex jug, return to oven for another 15 minutes to crisp up a bit.
  • Combine water, orange juice and potato flour and stir into juices.
  • Heat sauce in microwave until thickens, about 2 minutes. If too thick, add more water and blend, if too thin, repeat with potato flour and water, boil, then blend.
  • Serve chicken, with vegetables alongside, and pour sauce over the top.
  • NOTE: I serve with green peas, but broccoli or asparagus work well too.



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