Place the chicken pieces in an airtight container, add the juice and zest from one of the oranges, along with the ginger and garlic and season with salt and pepper. Refrigerate and leave to marinade for 4-6 hours over overnight.
Preheat the oven to 180°C, gas mark 4.
Remove the chicken from the marinade and place in a baking tray, pour over the remaining juice and cook for 40 minutes until cooked through.
In a small bowl whisk together the olive oil and apple cider vinegar, season with salt and pink pepper. Toss over the rocket and fennel salad. Serve with the chicken.