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Roasted Chicken with Citrus & FennelRoasted Chicken with Citrus & Fennel
Roasted Chicken with Citrus & Fennel
Roasted Chicken with Citrus & Fennel
Savor the flavors of roasted chicken infused with citrus and fennel. This dish features tender chicken, roasted to golden perfection, nestled alongside wedges of orange, lemon, and caramelized fennel. The natural juices from the citrus and fennel create a fragrant, savory glaze that pairs beautifully with the juicy meat, making it an elegant centerpiece for any meal.
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Recipe - Flint #39
2022_Jan_Feb_CC_Roasted_Chicken_wCitrus_and_Fennel_1 600x360.jpg
Roasted Chicken with Citrus & Fennel
Prep Time15 Minutes
Servings4
Cook Time60 Minutes
Calories400
Ingredients
2 bulbs fennel
1 grapefruit, sliced
1 orange, sliced
1 tangerine, sliced
1 lemon, sliced
1 lime, sliced
1 blood orange, sliced
4 Brookshire’s Chicken Leg Quarters
1/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste
2 Tbs orange juice
2 Tbs Bragg® Apple Cider Vinegar
1 tsp salt
1 tsp black pepper
4 sprigs fresh rosemary
6 sprigs fresh thyme
Directions

1. Preheat oven to 375° F. 

2. Cut off the long ends of the fennel, and discard the ends. 

3. Remove the root end of the fennel, and cut into wedges. 

4. Line a large rimmed baking pan with foil. Spray with nonstick cooking spray. 

5. Spread the fennel and all citrus slices in an even layer onto the pan. 

6. Place the chicken on top of the citrus. 

7. In a bowl, whisk together the oil, orange juice, vinegar, salt and pepper. Pour over the chicken. 

8. Scatter the fresh herbs over the top. 

9. Place in the oven. 

10. Cook for 1 hour or until chicken is golden and cooked through. 

Nutritional Information

Per Serving:
Calories: 400, Fat: 22 g (4 g Saturated Fat), Cholesterol: 120 mg, Sodium: 740 mg, Carbohydrates: 31 g, Fiber: 8 g, Protein: 26 g.

15 minutes
Prep Time
60 minutes
Cook Time
4
Servings
400
Calories

Shop Ingredients

Makes 4 servings
2 bulbs fennel
Not Available
1 grapefruit, sliced
Not Available
1 orange, sliced
Not Available
1 tangerine, sliced
Not Available
1 lemon, sliced
Not Available
1 lime, sliced
Not Available
1 blood orange, sliced
Not Available
4 Brookshire’s Chicken Leg Quarters
Not Available
1/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste
Bertolli Olive Oil, Extra Virgin, Rich Taste
Bertolli Olive Oil, Extra Virgin, Rich Taste - 25.36 Ounce
$15.99 was $19.99$0.63/oz
2 Tbs orange juice
Brookshire's Premium Orange Juice With Calcium And Vitamin D, No Pulp
Brookshire's Premium Orange Juice With Calcium And Vitamin D, No Pulp - 52 Fluid ounce
$3.99 was $5.29$0.08/fl oz
2 Tbs Bragg® Apple Cider Vinegar
Brookshire's Apple Cider Vinegar
Brookshire's Apple Cider Vinegar - 16 Fluid ounce
$2.99$0.19/fl oz
1 tsp salt
Not Available
1 tsp black pepper
Brookshire's Black Pepper, Ground
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.99$1.29/oz
4 sprigs fresh rosemary
That's Tasty Rosemary
That's Tasty Rosemary - 0.5 Ounce
$2.29$4.58/oz
6 sprigs fresh thyme
That's Tasty Thyme
That's Tasty Thyme - 0.5 Ounce
$2.29$4.58/oz

Nutritional Information

Per Serving:
Calories: 400, Fat: 22 g (4 g Saturated Fat), Cholesterol: 120 mg, Sodium: 740 mg, Carbohydrates: 31 g, Fiber: 8 g, Protein: 26 g.

Directions

1. Preheat oven to 375° F. 

2. Cut off the long ends of the fennel, and discard the ends. 

3. Remove the root end of the fennel, and cut into wedges. 

4. Line a large rimmed baking pan with foil. Spray with nonstick cooking spray. 

5. Spread the fennel and all citrus slices in an even layer onto the pan. 

6. Place the chicken on top of the citrus. 

7. In a bowl, whisk together the oil, orange juice, vinegar, salt and pepper. Pour over the chicken. 

8. Scatter the fresh herbs over the top. 

9. Place in the oven. 

10. Cook for 1 hour or until chicken is golden and cooked through.