Orange, Onion, and Fennel Roast Chicken
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 whole chicken
- 1 fennel bulb
- 1 yellow onion
- 6 garlic cloves
- 2 1⁄2 tablespoons white wine or 2 1/2 tablespoons white wine
- 2 tablespoons olive oil
- 1 sour orange
- 1 sweet orange
- 1 lime
- salt
- pepper
directions
- Butterfly the Chicken by splitting the breasts down the middle, rinse and pat dry.
- Season liberally with salt and pepper on both sides.
- In a food processor combine the Fennel Bulb, 1 Yellow Onion, 6 Cloves of Garlic, 2.5 tablespoons of White wine or white cooking wine, 2 tablespoons of olive oil, juice of 1 sour orange, juice of 1 sweet orange, and juice of 1 lime.
- Pull the skin away from the meat but leaving it attached.
- Pour mixture over both sides of the chicken and in between the skin and the meat.
- Use the Fennel stalks as a grate by placing them on the bottom of a deep baking sheet.
- Place chicken over stalks and garnish sides of pan with any fresh herbs available (rosemary, thyme, basil, parsley, oregano, etc) (optional).
- Bake at 350 degrees until golden brown and chicken is cooked through.
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