Roasted Chicken Thighs with Fennel and Orange Recipe

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• 2 bulbs fennel (about the size of your fist)
• 3 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 navel orange, scrubbed clean and sliced into quarter-inch rounds
• 2 cloves garlic, grated with a microplane or finely minced
• 2 teaspoons roughly chopped fresh thyme leaves, plus 6 whole sprigs (optional)