pileći bataci sa komoračem i pomorandžom - Roast Chicken with Fennel and Orange

Naleteh neki dan na ovaj recept, koji obične, pomalo dosadne već, pileće batake pretvara u gozbu. Par komorača i slasnih pomorandži blago karamelizuju piletinu začinjenu timijanom - samo se treba dosetiti.

Potrebni sastojci za oko 2 kg pilećih bataka sa karabatakom:

• 2 kašike maslinovog ulja i još četvrt šolje pride
• 2 pomorandže: jednoj sastrugati koru i isceiditi je, drugu iseći na ploške 
• 1 kašika suvog timijana
• 3 srednje velika komorača isečena na osmine
• 2 manja luka isečena na četvrtine
• so i biber

Rernu zagrejati na oko 200°C. 

Pomešati dve kašike maslinovog ulja, koricu pomorandže, sok od pomorandže i timijan.

Komorač i luk staviti na dno podmazane vatrostalne činije, preliti uljem i začiniti. Pileće batake posoliti i pobiberiti, pa ih premazati mešavinom ulja i soka pomorandže. Poređati komade mesa preko povrća, preko toga poređati kolutove pomorandže i peći oko pola sata. Izvaditi tada na čas iz rerne, preliti meso sokom sa dna posude i vratiti u rernu da se dopeče još oko pola sata.

• 2 tablespoon extra virgin olive oil, plus 1/4 cup
• 2 navel oranges; 1 zested and juiced, 1 cut into 1/4-inch slices
• 1 tablespoon dried thyme
• 3 medium fennel bulbs, halved, cored, and cut into 8 wedges each
• 2 small yellow onions, quartered through the root
• kosher salt and freshly ground black pepper
• 4 lbs. skin-on chicken legs and thighs, trimmed of excess fat

1. Preheat the oven to 425°F. In a medium bowl, whisk together the 2 Tbsp of the olive oil, orange zest and juice, and thyme.

2. Arrange the fennel and onions evenly on the bottom of a roasting pan or on a large rimmed baking sheet, and top with a layer of orange slices. Drizzle with the remaining 1/4 cup oil and season with salt and pepper.

3. Sprinkle the chicken pieces with salt and pepper, then dip them into the oil–orange mixture, turning to coat. Arrange the chicken pieces, skin-side up, on top of the fennel and orange and roast for 30 minutes. Spoon the pan drippings over the chicken, then continue roasting until the skin is browned and an instant-read thermometer inserted into the thickest part of one of the thighs reaches 165°F, 25 to 30 minutes more. Transfer the chicken to a platter with the roasted fennel, onions, and orange, and drizzle with the pan juices. Serve hot.