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Roasted Chicken with Citrus & Fennel
Quick and easy recipe for a delicious weeknight dinner or a special occasion.
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Recipe - Welcome
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Roasted Chicken with Citrus & Fennel
Prep Time15 Minutes
Servings4
Cook Time60 Minutes
svg/info/recipe-calories Created with Sketch. 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
svg/info/recipe-calories Created with Sketch.
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
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Brookshire's Chicken Leg Quarters - 2.94 Pound
$4.35 avg/ea$1.48/lb
1/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste
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Bertolli Olive Oil, Extra Virgin, Rich Taste - 25.36 Ounce
$10.98$0.43/oz
2 Tbs orange juice
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Brookshire's Juice, Orange, Premium - 52 Ounce
$3.48$0.07/oz
2 Tbs Bragg® Apple Cider Vinegar
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Brookshire's Vinegar, Apple Cider - 16 Fluid ounce
$2.18$0.14/fl oz
1 tsp salt
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Brookshire's Iodized Salt - 26 Ounce
$0.68$0.03/oz
1 tsp black pepper
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Brookshire's Black Pepper, Ground - 3.1 Ounce
$2.98$0.96/oz
4 sprigs fresh rosemary
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That's Tasty Rosemary - 0.5 Ounce
$2.28$4.56/oz
6 sprigs fresh thyme
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That's Tasty Thyme - 0.5 Ounce
$2.28$4.56/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.