Lemon & Oregano Chicken with Fennel Salad

The combination of fennel & orange is one that works wonderfully together, bitter and sweet and intensely fresh tasting. I would happily eat it by itself, but with thinly sliced onions and herbs like dill and mint but it really shines in my recipe for these lemon & oregano chicken thighs. I cook the thighs on the BBQ to give them deep smokey char marks and crispy skin. The marinate for the chicken is incredibly simple but highly effective- olive oil, lemon zest & orange zest and plenty of dried oregano!

Ingredients

For the chicken:

• 8 free range skin on, bone-in chicken thighs
• ¼ cup/ 50ml olive oil
• Juice and zest of ½ lemon
• Zest of ½ orange orange
• 4 garlic cloves
• 1 tsp dried oregano

For the salad:

• 2 oranges, peeled and segmented, juice reserved
• 1 bulb fennel, thinly sliced
• 1 red onion, thinly sliced
• Small handful of dill, roughly chopped
• Small handful of fresh mint, leaves picked
• 1 heaped tsp Dijon mustard
• 2 tbsp Extra virgin olive oil
• Juice of ½ lemon
• Sea salt and freshly ground black pepper