Roasted Chicken with Citrus & Fennel | Recipes

Roasted Chicken with Citrus & Fennel

Quick and easy recipe for a delicious weeknight dinner or a special occasion.

Recipe - Frankston #713

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

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

Not Available

2 Tbs orange juice

Brookshire's Premium Orange Juice With Calcium And Vitamin D, No Pulp - 52 Fluid ounce

Add Brookshire's Premium Orange Juice With Calcium And Vitamin D, No Pulp to Favorites.Add Brookshire's Premium Orange Juice With Calcium And Vitamin D, No Pulp to Favorites.

$3.99 was $5.29$0.08/fl oz

2 Tbs Bragg® Apple Cider Vinegar

Brookshire's Apple Cider Vinegar - 16 Fluid ounce

Add Brookshire's Apple Cider Vinegar to Favorites.Add Brookshire's Apple Cider Vinegar to Favorites.

$2.99$0.19/fl oz

1 tsp salt

Brookshire's Iodized Salt - 26 Ounce

Add Brookshire's Iodized Salt to Favorites.Add Brookshire's Iodized Salt to Favorites.

$0.99$0.04/oz

1 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

Add Brookshire's Black Pepper, Ground to Favorites.Add Brookshire's Black Pepper, Ground to Favorites.

$3.99$1.29/oz

4 sprigs fresh rosemary

Not Available

6 sprigs fresh thyme

Not Available

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.