Butter up your chicken and you'll impress yourself with succulent results here. It's a simple dish, but the elegant assembly of flavours (if we do say so ourselves) give it sophistication far beyond the effort you'll put in. Fresh, aniseed-hued fennel and sharply sweet orange are perfect matches to the rich chicken cooked with caper butter. Get the good plates out for this one.
Preheat oven to 200°C fan-forced. Finely chop eschalot. Roughly chop capers. Pick parsley leaves from their stems and sed aside. Finely chop parsley stems. Place eschalot, capers, parsley stems, butter and a good pinch of salt and pepper in a bowl and mash with a fork to combine.
Use your fingers to loosen the skin on each chicken maryland. Push butter underneath and season with salt and pepper.
Heat 2 teaspoons oil in an ovenproof frypan over medium-high heat. Add chicken, skin-side down, and cook for 5–6 minutes or until golden brown. Turn chicken and transfer pan to oven for 30 minutes or until cooked through. While chicken is cooking, continue with step 4.
Finely grate orange rind. Place orange rind, Dijon mustard, remaining oil and white wine vinegar in a bowl with salt and pepper and whisk to combine. Set aside.
Use a small, sharp knife to remove peel from orange and discard. Slice orange into rounds. Remove dark green tops from fennel and discard. Halve fennel lengthways and thinly slice.
Place orange, fennel and reserved parsley leaves in a bowl and crumble over feta. Pour over dressing, season with salt and pepper and toss to combine. Divide chicken and salad between plates and spoon over any pan juices from the chicken to serve.