Citrus Herb Roasted Fennel & Chicken
Print recipe| Serves | 4-6 |
Ingredients
- 3/4 cups mandarin orange juice
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon chopped garlic
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 2 teaspoons dijon mustard
- 4-6 chicken breasts
- 3 fennel bulbs (quartered)
- 3 mandarin oranges (cut into 1/4)
- 1lb golden potatoes (cut into 1)
Directions
| Step 1 | |
| Prepare marinade by adding lemon zest, juices (mandarin and lemon), chopped garlic, salt, pepper, dill, olive oil, and dijon mustard to a large zip lock bag. Add chicken breasts, fennel, potatoes, and sliced mandarin oranges to bag. Close bag and move ingredients around to ensure everything is coated. Place in refrigerator and marinade for 2-3 hours. | |
| Step 2 | |
| Preheat oven to 425 degrees. Remove chicken, fennel, potatoes, and mandarin oranges from bag (tap to remove excess liquid) and place on a large baking sheet. Roast for 25-30 minutes until chicken is cooked through. RESERVE marinade! | |
| Step 3 | |
| Add remaining liquid/marinade to a small saucepan along with an additional 1/2 cup of orange juice and bring to a boil. Reduce heat to low and cook for and additional 5-10 minutes. Add salt/pepper to taste. Portion plates and serve with sauce. | |